This is a simple marinade to use on pork, beef, or chicken . You can baste with it while cooking too. It's especially handy when you need to whip something up, but your pantry is looking a little bare, because it is basically just kitchen staples.
I lovemaking my own vinegar, the variations are endless. And it's simple, all you have to do is pour hot vinegar over the herbs, and let it stand for 2 weeks. Place a sprig of the fresh herb in the bttle, to make it look pretty, especially if giving as gifts. The recipe below is my favorite one.
This is a really tasty, dip. I got the recipe from my sister in law. Kids really love it, and you can pretty much add anything you want, or change it up to suit your own taste.Serving size is approximate.
This is a frothy sauce served over steamed puddings, or you can chill it and serve with light dessert cookies or whatever you wish. It cannot stand for any amount of time because it will collapse. I love this,I have put it on cheesecake, cake, pie, etc.