Thyme Vinagrette

Well, now it is three weeks after i made the latest batch of thyme vinegar.  Let’s check on it..  Sadly, there really isn’t anything to photograph here that you did not see in the last post.  It is just a sealed bottle with a bunch of thyme seeping in vinegar.

The taste, after three weeks, is subtle.  The strong taste of the cider vinegar is slowly absorbing the fresh, lemony thyme flavor.  It has a long way to go, but hopefully not 4 years!

Still, i wanted to make something with the vinegar, so i used the old bottle with some of the last of this year’s wild blackberries to make a vinaigrette.

ThymeVingret_ingIngredients
1/2 cup fresh wild blackberries
4 tbsp thyme vinegar
2 tbsp canola oil
1/2 cup of water
dash of salt
dash of pepper

Directions
1.  Mash the blackberries into a paste.

ThymeVingret_mash

2.  Mix the mash and everything else into a jar of salad dressing bottle and give it a good shake to mix it up.
ThymeVingret_final

That’s all there is to it.

Verdict
Well, i hope to learn from my mistake. Cooking is, in fact, a learning process. There is a little, just a little, too much oil in this.  It probably only needed 1 to 1 1/2 tablespoons of the canola oil.

It’s good on salads though — the tart sweetness of the late blackberries works well with the brightness of the thyme vinegar.  One word of warning though — if you don’t like the blackberry seeds (which are one of the toughest substances on earth) you might want to strain the berries.  I don’t mind the slight crunchiness of the seeds, but you might.  Straining it wouldn’t really affect the taste.

I find that this dressing goes well on a light salad of field greens, bibb lettuce, cucumber, and radish.

 

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