Tarragon Chive Vinegar Recipes

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.

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT

Steps:

• Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
• Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
• Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
• Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.

TARRAGON-CHIVE DIPPING SAUCE

Steps:

• In a food processor pulse together mayonnaise, tarragon, and 1/3 cup sour cream until smooth. Transfer mixture to a bowl and stir in remaining cup sour cream, chives, lime juice, and salt and pepper to taste. Garnish dip with chives.