Best 12 Rosemary Garlic Vinegar Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Rosemary-Garlic Vinegar image

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

2 cups white wine vinegar
1/4 cup firmly packed fresh rosemary sprig
3 garlic cloves
1 sprig fresh rosemary leaves
2 garlic cloves
2 small red chilies

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



Rosemary-Infused Vinegar image

Provided by Food Network

Categories     condiment

Time 5m

Yield 2 cups

Number Of Ingredients 4

2 cups rice wine vinegar
1 sprig fresh rosemary
2 strips orange zest
2 cloves garlic

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



Rosemary Garlic Red-Wine Vinegar image

Categories     Garlic     Herb     Marinate     Low Sodium     Vinegar     Rosemary     Gourmet

Yield Makes 2 cups

Number Of Ingredients 3

1 cup fresh rosemary leaves plus long sprigs for garnish, rinsed and drained well
8 large garlic cloves, halved
2 cups 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



Rosemary Garlic Red Wine Vinegar image

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

1 cup fresh rosemary leaf, rinsed and drained
8 cloves garlic
2 cups red wine vinegar
1 sprig rosemary (to garnish)

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



Garlic Vinegar image

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

2 -3 ounces garlic cloves, peeled and bruised
1 quart good vinegar
3 garlic cloves (optional)

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



Rosemary Garlic Rub image

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

1 tablespoon ground black pepper
1 tablespoon kosher salt
3 tablespoons chopped fresh rosemary
1 tablespoon dried rosemary
8 cloves garlic, diced
⅓ cup olive oil

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



Rosemary Garlic Infused Olive Oil image

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

3 sprigs fresh rosemary, hung up until dried, or more to taste
2 cloves garlic, or more to taste
1 ½ cups extra-virgin olive oil

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



Garlic Rosemary Jelly image

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

1 3/4 cups dry white wine
1/4 cup white-wine vinegar
1/3 cup finely chopped garlic
1/4 cup finely chopped fresh rosemary leaves
3 1/2 cups sugar
a 3-ounce pouch liquid pectin
4 sterilized 1/2-pint Mason-type jars

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



Rosemary-Garlic Dinner Rolls image

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

1 cup water (70° to 80°)
2 tablespoons butter, softened
1 egg, lightly beaten
3 tablespoons sugar
1 tablespoon dried rosemary, crushed
2 teaspoons dried minced garlic
1 teaspoon salt
3-1/4 cups bread flour
1 package (1/4 ounce) active dry yeast

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-Rosemary Vinaigrette image

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

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic clove
1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
2 tablespoons water
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1/2 cup extra-virgin olive oil

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



Rosemary Balsamic Marinade image

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

1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
6 garlic cloves, coarsely chopped
1/2 teaspoon freshly ground pepper, plus more for seasoning
Needles from 6 rosemary sprigs
Coarse salt and freshly ground pepper

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



Rosemary-Garlic Roast Beef image

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

4 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 beef tri-tip roast (2 to 3 pounds)
4-1/2 teaspoons olive oil
12 small red potatoes, quartered
2 medium sweet yellow peppers, cut into 1-inch pieces
1 large sweet onion, cut into 1-inch slices

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.

Related Topics