TARRAGON VINEGAR RECIPE
TARRAGON VINEGAR RECIPE: HOW TO MAKE IT
Add fresh tarragon sprigs to basic white wine vinegar in a decorative jar, and you'll have a lovely, contemporary gift for any cook. Include salad dressing recipes or others that could use this flavorful vinegar. —Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 2 cups.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 5 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges 1 Free food.
TARRAGON VINEGAR RECIPE -
Tarragon vinegar takes two weeks to make. I was in a hurry and used mine the same day. I used tarragon from Penzeys Spices, I love their spices.
Total Time 5 minutes
Prep Time 3 minutes
Cook Time 2 minutes
Yield 1/2 cup
Number Of Ingredients 2
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.
Nutrition Facts : Calories 4, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.8, CarbohydrateContent 0.7, FiberContent 0.1, SugarContent 0, ProteinContent 0.3
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