Reviewed: May 5, 2011

So simple and fantastic! I don't go through it very quickly, so I've only made it with rosemary so far. Great as a salad dressing (especially for a Greek-style salad with feta and black olives over spinach!), I've even used it as a marinade for leftover steak/pork.

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2 users found this review helpful

Reviewer:

mukaikubo

Reviewed: Jul. 26, 2010

I left out the water but did heat the vinegar. I took a course dealing with herbs in cooking and one focus was using herbs in vinegars. Diluting the vinegar really serves no purpose. I found that heating the vinegar really caused the herbs to go to mush. After two weeks I strained out the mushy herbs and replaced them with sprigs of fresh Rosemary. I have used this in a simple vinaigrette dressing and in a marinade and both were delicious.

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16 users found this review helpful

Reviewer:

Pam-3BoysMama

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Dec. 16, 2008

Great! Made a romaine salad with onion, blue cheese and sunflower seeds and mixed it with garlic olive oil and this rosemary vinegar! Big hit an so easy.

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12 users found this review helpful

Reviewer:

LindaO

Reviewed: May 22, 2008

Fabulous!!Didn't change a thing!

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8 users found this review helpful

Reviewer:

VIVNIDHI

Reviewed: Mar. 27, 2006

Delicious, let your imagination run wild with herbs. This is so much more economical than purchasing those expensive little bottles in shops....easy recipe.

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28 users found this review helpful