Homemade Tarragon Vinegar Recipes

TARRAGON CHIVE VINEGAR

Steps:

• *Cook's Note: You will need half of the herbs when you start the recipe and half in 2 weeks. It is best to purchase the second half of the herbs when they are needed.
• If using pint jars for storage, you will need 3 jars. If using small wine bottles, each holds approximately 13 ounces; therefore, you will need 4 bottles.
• Put the water and bleach in a large container. Dunk 12 sprigs of tarragon and 12 chive shoots in the solution, and then rinse in cold water. Pat dry.
• Heat the vinegar in a large saucepan over medium-high heat, and heat until vinegar reaches 190 degrees F. Place the herbs in a container large enough to hold the vinegar. Pour the vinegar over the herbs, and after the vinegar has cooled, place the lid on the container. Set in a cool dark place for 2 weeks.
• After 2 weeks, sanitize the second half of the herbs as previously, rinse, pat dry, and set aside.
• Sterilize the containers and lids that you will store the vinegar in by immersing them in a large pot of boiling water and boiling for 10 minutes. If using corks, purchase pre-sterilized corks, and then dip them in and out of boiling water 3 to 4 times.
• Discard the old herbs. Strain the vinegar through a sanitized colander or funnel lined with cheesecloth. Divide the fresh herbs among the containers and pour the vinegar over them. Seal and refrigerate. The vinegar may be stored at room temperature for 5 to 6 weeks or in the refrigerator for up to 6 months.

HOMEMADE TARRAGON VINEGAR

Steps:

• Bring vinegar to a boil in a small saucepan.
• Place tarragon leaves into a clean jar. Pour in the vinegar and place a lid on the jar.
• Store in a cool, dark place for 2 weeks. Begin tasting after about a week, to check for your desired flavor.
• When it tastes good to you, strain out the leaves and pour the vinegar into a lidded jar or bottle.

CHEF JOHN'S TARRAGON AIOLI

Steps:

• Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
• Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

TARRAGON VINEGAR

Steps:

• Place the tarragon in a clean glass jar.
• Heat the vinegar to just under the boil.
• Pour over the tarragon.
• Leave to cool without covering the jar.
• If the jar cover is metal, place some clear plastic wrap over the jar before screwing on the cap (to protect the cap from corrosion).
• Leave the jar of vinegar in a dark, dry place for two weeks.
• Strain the tarragon vinegar through a coffee filter into a clean 4-ounce glass bottle that comes with a plastic lid.
• Cap and use for recipes calling for tarragon vinegar.

TARRAGON VINEGAR

Steps:

• Wash tarragon and pat dry. Place in a sterilized jar. Using a wooden spoon, gently bruise the tarragon. Add the vinegar. Cover and store in a cool dark place for 2-3 weeks to let flavors develop., Strain and discard tarragon. Pour into a sterilized decorative bottle. Add additional tarragon if desired. Store in a cool dark place for up to 6 months.

TARRAGON CHIVE VINEGAR

Steps:

• For the infusion: Combine the water and bleach in a large container. Dunk the tarragon and chives in the solution, and then rinse with cold water and pat dry. Place the herbs in a 2-quart container large enough to hold the vinegar.
• Heat the vinegar in an electric kettle. When the vinegar reaches 190ºF, pour the vinegar over the herbs. After the vinegar has cooled, place the lid on the container, and store in a cool, dark place for 2 weeks.
• For storage: After 2 weeks, sterilize the containers and lids that you will store the vinegar in by immersing them in a large pot of boiling water and boiling for 10 minutes. If using corks, purchase pre-sterilized corks, and then dip them in and out of boiling water 3 to 4 times.
• Sanitize the second batch of herbs in the water and bleach solution, rinse, pat dry, and set aside. Divide the fresh herbs among the containers.
• Strain the vinegar through a sanitized funnel lined with cheesecloth. Seal and refrigerate over the fresh herbs in the sanitized containers. Discard the old herbs. The vinegar may be stored at room temperature for 5 to 6 weeks, or in the refrigerator for up to 6 months.

OIL & TARRAGON VINEGAR DRESSING

Steps:

• Mix all ingredients in a jar or bowl.
• Refrigerate before serving for about an hour.
• Shake well before serving.