Lemontarragonvinegar Recipes

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.

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

LEMON-TARRAGON VINEGAR

Steps:

• Cook vinegar in saucepan until it reaches 190°F. Meanwhile, rinse tarragon, then lemons. Use vegetable peeler to remove peels from lemons. Place tarragon, then lemon peels and garlic evenly in 3 warm sterilized pint-size jars.
• Pour vinegar into jars, filling to within 1/4 inch of rims; cover with lids.
• Let stand in cool dark place 3 to 4 days.
• Pour vinegar mixture through cheesecloth-lined fine-mesh strainer into sterilized decorative bottles. Discard strained solids. Cover bottles with lids. Let stand at room temperature up to 1 month before using as desired.

LEMON-MUSTARD-TARRAGON VINAIGRETTE

Steps:

• In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

LEMON-TARRAGON VINEGAR

Steps:

• Combine vinegar and sugar in a heat and simmer till sugar is dissolved.
• Put into 2 quart glass jar.
• Add tarragon and lemon.
• I use the jars with a rubber seal.
• Close jar and store in dark cool place for 1-4 weeks.
• Give a shake every couple days.
• When desired strength is reached strain through layers of cheesecloth.
• Heat vinegar to 180 degrees.
• Ladle into hot sterile jars, leaving 1/4 inch headspace add fresh sprig of tarragon and lemon peel.
• Place 2 piece caps on.
• Process 10 minutes in boiling water canner.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

LEMONGRASS VINEGAR

Steps:

• Slice thin the bottom 8 inches of the lemongrass stalks, put the sliced lemongrass in a very clean 1-quart glass jar, and bruise it with a wooden spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the lemongrass slices, pour it into 2 very clean 1/2-pint glass jars, and seal the jars with the lids.

LEMON VINEGAR

Steps:

• Pour the vinegar into a stainless steel pan.
• Wash the lemons and pare the rind from them with a potato peeler.
• Add the peel to the pan with the bay leaves and boil for 5 minutes.
• Cover and leave to go cold.
• Bottle, including the peel and the bay.
• Leave for 4 weeks.
• The vinegar can then either be strained and bottled or used as it is, depending on the strength you require.