Rosemary garlic vinegar is a versatile condiment that can be used to add flavor to a variety of dishes. Made with fresh rosemary and garlic, this vinegar is infused with a delightful aroma and a slightly tangy taste. Its uses are numerous, from being a salad dressing to a marinade for meat and vegetables. Additionally, rosemary garlic vinegar can be used as a dipping sauce for bread and as a topping for roasted potatoes or grilled vegetables. If you're looking for a way to add a burst of flavor to your dishes, this rosemary garlic vinegar recipe is the perfect choice.
Let's cook with our recipes!
ROSEMARY-GARLIC VINEGAR
Transform white wine vinegar into an easy and elegant hostess gift.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Shake vinegar, 1/4 cup rosemary and 3 garlic cloves in tightly covered glass jar or bottle. Let stand in cool, dry place 10 days.
- Place 1 sprig rosemary in clear glass bottle. Thread 2 garlic cloves and the chilies alternatly on bamboo skewer; place in bottle.
- Strain vinegar mixture; pour into bottle. Store at room temperature.
Nutrition Facts : Calories 5, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
ROSEMARY-INFUSED VINEGAR
Steps:
- Pour the rice vinegar through a funnel into a 20-ounce bottle. Gently add the rosemary, orange zest and garlic cloves to the bottle until completely submerged. Add a tight-fitting spout with a rubber stopper. You can use the vinegar right away or refrigerate it for up to 1 month to allow the flavors to marry and infuse the vinegar. The longer the vinegar sits, the more the flavors will infuse.
ROSEMARY GARLIC RED-WINE VINEGAR
Steps:
- In a very clean 1-quart glass jar combine the rosemary leaves, the garlic, and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving the garlic and discarding the rosemary leaves, and pour it into 2 very clean 1/2-pint glass jars. Add a rosemary sprig and some of the reserved garlic to each jar and seal the jars with the lids.
ROSEMARY GARLIC RED WINE VINEGAR
Make and share this Rosemary Garlic Red Wine Vinegar recipe from Food.com.
Provided by Cathleen Colbert
Categories Easy
Time P28DT10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- In a sterile 1 quart glass jar, combine the rosemary leaves, garlic and vinegar.
- Cover tightly with lid.
- Place in cool dark place and allow to steep for 4 days to 2 weeks.
- Strain through a fine sieve, reserving garlic but discarding rosemary leaves.
- Pour into hot sterile bottles; adding garlic and rosemary sprigs and seal.
Nutrition Facts : Calories 36, Fat 0.9, SaturatedFat 0.4, Sodium 5.7, Carbohydrate 6.8, Fiber 2.2, Sugar 0.1, Protein 1.2
GARLIC VINEGAR
Herbal vinegars make good marinades. Also try this vinegar served with oil as a different flavored salad dressing. This also makes a pretty gift.
Provided by Nyteglori
Categories Salad Dressings
Time P14DT1m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Pour vinegar over the garlic. Cover tightly and steep 2-3 weeks.
- Strain into decorative bottle. Garlic cloves may be added for decorative purposes.
- A few drops is sufficient flavor for most uses.
ROSEMARY GARLIC RUB
This olive oil based rub is great on chicken or pork, particularly when using an indirect grilling method. You can also use this on potatoes. To coat potatoes, cut small baking potatoes into eighths and par boil for about 5 minutes. Coat with mixture and place directly on medium high grill rack, turning every five minutes, for about fifteen minutes, until tender.
Provided by Christopher Anderson
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 3.8 g, Fat 18.3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 2.6 g, Sodium 1442.8 mg, Sugar 0.1 g
ROSEMARY GARLIC INFUSED OLIVE OIL
Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.
Provided by Krystal
Categories 100+ Everyday Cooking Recipes
Time P7DT5m
Yield 24
Number Of Ingredients 3
Steps:
- Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.1 g, Fat 14 g, SaturatedFat 2 g, Sodium 0.1 mg
GARLIC ROSEMARY JELLY
Categories Condiment/Spread Garlic Easter Vegetarian Low Sodium Rosemary White Wine Vegan Boil Gourmet
Yield Makes four 1/2-pint jars
Number Of Ingredients 7
Steps:
- In a kettle stir together well wine, vinegar, garlic, rosemary, and sugar and bring mixture to a rolling boil over high heat, stirring constantly. Stir in pectin quickly and bring mixture back to a full rolling boil. Boil jelly, stirring constantly, 1 minute and remove kettle from heat.
- Skim off any foam and ladle jelly immediately into jars, filling to within 1/8 inch of top. Wipe rims with dampened cloth and seal jars with liquids.
- Put jars in water-bath canner or on a rack set in a deep kettle. Add enough hot water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely and store in a cool, dark place.
- To sterilize jars and glasses for pickling and preserving:
- Wash jars in hot suds and rinse in scalding water. Put jars in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges from the kettle. Turn off heat and let jars stand in hot water. Just before they are to be filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.) Sterilize jar lids 5 minutes, or according to manufacturer's instructions.
ROSEMARY-GARLIC DINNER ROLLS
These rolls are so soft and have such wonderful flavor. What a nice touch to bring to both holiday dinners and family meals.
Provided by Taste of Home
Time 30m
Yield 16 rolls.
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide into 16 portions; shape into balls. Divide between two greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 111 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 162mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
BALSAMIC-ROSEMARY VINAIGRETTE
Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 8
Steps:
- In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.
Nutrition Facts : Calories 86 g, Fat 9 g
ROSEMARY BALSAMIC MARINADE
This marinade goes remarkably well with steak.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup, enough for 2 pounds of meat
Number Of Ingredients 6
Steps:
- Whisk together vinegar, oil, garlic, and pepper in a nonreactive bowl. Scatter half the rosemary in a shallow nonreactive dish; arrange meat on top. Cover with marinade; rub gently into meat. Sprinkle with remaining rosemary. Cover; refrigerate for amount of time indicated below, turning meat occasionally.
- Before cooking, remove meat from refrigerator and let it come to a cool room temperature. Wipe off bits of garlic or rosemary; discard marinade. Season with salt and pepper; cook as desired.
ROSEMARY-GARLIC ROAST BEEF
This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.
Tips:
- Use fresh rosemary and garlic for the best flavor. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
- Make sure to peel the garlic cloves before adding them to the vinegar. This will help to prevent the garlic from becoming bitter.
- You can use any type of vinegar for this recipe, but white vinegar or apple cider vinegar are good choices.
- Let the vinegar infuse for at least 2 weeks before using it. This will give the flavors time to develop.
- Store the vinegar in a cool, dark place for up to 6 months.
Conclusion:
Rosemary garlic vinegar is a versatile condiment that can be used in a variety of dishes. It's great for marinating meats, poultry, and fish. It can also be used as a salad dressing, or as a dipping sauce for bread or vegetables. With its bright, herbaceous flavor, rosemary garlic vinegar is sure to add a delicious touch to any meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love