Fermented Vineagrette

Posted by Eric Lancaster on

Fermentation has a powerful extracting property on plants. We took the same approach as used in making EM Fermented Plant Extract and used food instead. This recipe is a modificaiton of the balsamic vinaigrette made at the Palm Beach Ritz Carlton.

Balsamic Vinaigrette:
  • 2 Tbsp Pro EM•1®
  • 2 Tbsp Raw Honey
  • 2 ounces Balsamic Vinegar
  • 6 ounces Cold Pressed Olive Oil
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 clove garlic
  • 1/4 tsp EM-X® Gold Sea Salt
  • 6-8 leaves fresh basil
Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature (70ºF) for at least 15 days. Mixture will store at room temperature for up to 1 year. 

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