This is almost a laughably simple “recipe”, but the impact is huge. Tarragon is a super subtle flavor, and the anisey, almost citrusy notes can easily get lost in some recipes. But allowing it to steep over time in vinegar allows its remarkable essence to shine through! Use this vinegar in simple salad dressings, marinades, and on top of roasted vegetables, fish, or chicken.
- 1⁄2 cup white wine vinegar
- 1 1⁄8 teaspoons dried tarragon leaves
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.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.