Tarragon or other herb flavored vinegars are easy and inexpensive to make and provide a simple, appetizing way to add flavor to salad dressings, marinades, and every day meals. Tasty, distinctive, flavored vinegars can also be added to roasted vegetables, drizzled over fish, splashed into a soup, stew or stir-fry for added flavor, or to baste chicken while it bakes.
The process requires few ingredients, basic equipment, and very little time. Homemade vinegars make a special and unique gift for any occasion. If you don’t have tarragon, try basil, Rosemary, thyme, dill, sage or parsley in an herbal vinegar. Or try several different versions.
- 1-2 cups of French tarragon leaves, fresh and loosely packed – more herbs, more flavor
- 2 cups white wine vinegar, apple cider vinegar, or rice wine vinegar
- 4-5 cloves garlic, optional
(Additional herb sprig for decoration when bottling)
1. Wash tarragon (or herbs) the night before, if needed, so herbs, freshly harvested in the morning, will maintain maximum flavor. Gather herbs in the morning, after the dew has dried. Bruise tarragon or herbs with the back of a chef knife, with a mortar and pestle or crumple herbs by hand to release maximum flavor.
2. Fill a dry sterilized jar with tarragon or herbs of choice. (A quick run through the dishwasher
3. Pack a one quart jar with the herbs and pour the vinegar over the herbs. Cover the container with a plastic lid and leave for 2—3 weeks. This will draw out the flavor of the tarragon into the vinegar. (Two-piece lids will work, but be aware vinegar will react with the metal screw bands)
4. Line a fine wire-mesh strainer with a paper coffee filter or cheese cloth. Pour vinegar mixture through the strainer into a large measuring cup, discarding the herbs.
5. Fill dry, attractive sterilized glass bottles with a fresh herb sprig, and add strained vinegar. Tightly seal the bottles with nonmetallic lids or corks; store the herbal vinegar in a cool dark place.
TARRAGON VINAIGRETTE (Salad dressing)
3 Tbsp. tarragon vinegar
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/2 Cup olive oil
3 Tbsp. minced fresh tarragon or 1 tbsp. dried, crumbled
In a bowl whisk together the vinegar, salt, and pepper; add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in tarragon. Makes about 3/4 cup.
Options for Pairing Vinegars and Herbs
White wine vinegar goes well with many herbs and is perfect for herbs or flower petals that produce color. Dill, basil, tarragon, chervil, mints, and lemon balm are well-suited to white wine vinegar.
Red wine vinegar adds a rich flavor and pairs well with sage, thyme, parsley and bay leaves.
Be creative: mix and match herbs and garlic according to taste!