Tarragon Vinegar

Allow 1 to 2 weeks between preparation and use of this flavorful alternative to plain vinegar. Try it on your favorite salad.

Tarragon Vinegar
1  tablespoon
About 2 cups
15 mins
Shop Kitchen ▾
  • 1/2 cup tightly packed fresh tarragon
  • 2 cups white wine vinegar or cider vinegar
Related Video
What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

Wash tarragon; dry. In stainless-steel saucepan combine tarragon and vinegar; bring to boiling. Remove; cover with cheesecloth; cool. Pour into clean 1-quart jar; submerge tarragon. Cover with nonmetallic lid or plastic wrap; seal with metal lid. Let stand in cool, dark place for 1 to 2 weeks.
Line colander with cheesecloth. Strain vinegar. Transfer to clean 1-1/2-pint jar. Cover with nonmetallic lid or plastic wrap; tightly seal with metal lid. Store in cool, dark place up to 6 months. Makes about 2 cups (32, 1 tablespoon servings).

nutrition information

Per Serving: cal. (kcal) 5, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 0, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 0, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.07, Riboflavin (mg) 0.07, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1, Potassium (mg) 14, calcium (mg) 0, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
Back to Top