Instructions: For the Vinegar: Reduce the vinegar by half over high heat (the fumes are choking - close the kitchen door and open a window), about 6 to 8 minutes. Remove it from the heat and add the garlic, bay leaf, Mixed Herbs, a few sage leaves, cloves and coriander. Leave it covered for several hours or overnight. Place a cloth or several pieces of cheesecloth over a funnel and strain the vinegar into a bottle.

For the Mixed Herbs: Cultivated marjoram may, by all means, be added and, if one likes, a couple of leaves each of sage and dried mint, crumbled finely. Combine the savory, thyme, oregano, rosemary and bay leaf. Store in a small, tightly closed jar. Leftover Mixed Herbs would go nicely in an omelet or vinaigrette. (

Makes about 5 tablespoons)

This recipe yields 2 cups.

Yield: 2 cups

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