BOUQUET GARNI VINEGAR
Ingredients for 1 500ml bottle:
1 500 ml. bottle white wine vinegar
1 bay leaf
2 cloves garlic, peeled and halved
4 stems Italian parsley
3 stems fresh thyme
Empty the vinegar into a small saucepan and heat to 175 degrees. While vinegar is heating, place the bay leaf, garlic, parsley and thyme in the empty bottle. Return the warm vinegar to the bottle through a funnel. Replace the cap, cool and keep refrigerated.
LYONNAISE POTATOES WITH BOUQUET GARNI VINEGAR
Ingredients for 4 servings:
2 tablespoons olive oil
3 Yukon Gold potatoes (1 ¼ pounds) peeled and thinly sliced
1 Vidalia onion, peeled, halved lengthwise, thinly sliced
Kosher salt and pepper
1 tablespoon Bouquet Garni vinegar (recipe follows)
1/3 cup Italian parsley, minced
Heat the oil in a large skillet over medium high heat. Place the onion slices in the pan overlapping them as needed to fit. Cook, lifting and turning until lightly browned, about 8 minutes. Add the onion slices, salt and pepper, and continue cooking another 5 minutes until the onions and potatoes are tender. Add the vinegar and toss to distribute. Sprinkle on the parsley and serve.
