Flavor Infused Vinegar or Oil Formula for Salad Dressing

Infusing Vinegars or Oils is a great way to add a unique flavor to your dressings and marinades. You can use a single flavor or add several, there are so many fun combinations to create. 

This recipe suggests to make a pint. The ratio is 2:1 so it's easy to make a batch of any size.

Flavor Ideas:

Fruit

Herbs

Citrus Peel

Horseradish Root

Edible Flowers

Chives, Scallions, Shallots

Vinegars:
Apple Cider
Balsamic 
Champagne
Coconut Water 
Ume Plum
Red Wine
Sherry

Oils:
Avocado
Extra Virgin Olive

Directions:

1. Fill Pint Size Jar 1/3 full with Fresh Herbs, Roots or Fruit. (2:1 Ratio) -Dried Herbs pack a lot more flavor so if you're using these, use 2 Tbsp per Pint.
2. To get more flavor you can smash the fruit or chop the herbs to release the flavor.
3. Top off the Jar with the Vinegar or Oil of your choice.
4. Leave sit for 2-4 weeks, shaking it up every couple days.
5. You can taste test at any time to see how the flavor is coming along.
6. When it tastes how you want it, strain the solids from the Vinegar or Oil with a fine mesh strainer. If you have a lot of small particles floating around you can strain it through a couple layers of cheesecloth.

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