Sous Vide Champagne-Citrus Vinegar


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 153 F / 67.2 C
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Ingredients for 10

  • The peel of 2 lemons

  • The peel of 2 oranges

  • 17 ounces (503 ml) champagne vinegar

  • 1 thick slice lemon

  • 1 thick slice orange

  • 1 tablespoon granulated sugar


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 153ºF (67ºC).

  • Step 2

    Twist the pieces of citrus peel to release the oils and place in a large zipper lock bag. Add the vinegar, lemon slice, orange slice, and sugar. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a cheesecloth-lined fine-mesh strainer into a clean bottle or jar with a lid. (You can add a piece of lemon or orange peel for presentation.)

    • Step 2

      The infused vinegar will keep for up to six weeks in the fridge.

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153 F / 67.2 C Recipe Temp
Recipe Time
Prep Time