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Tarragon Vinegar is a vinegar flavoured with tarragon.
Some may taste stronger and more anisey than others. Some are mild; some quite intense. More intense-tasting ones are those that have been allowed to steep for 3 to 4 months -- these may be too strong to use as a flavouring agent in some dishes such as soups.
Tarragon Vinegar is good for making mustard with, is used in making Sauce Tartare, and is used as a shortcut in making Sauce Béarnaise.
The vinegar is made from fresh tarragon sprigs steeped in white wine vinegar. Additional flavouring such as peppercorns, mustard seed, and garlic cloves are sometimes added.
Generally, 2 to 3 sprigs of Tarragon are enough to flavour the vinegar.
Cooking Tips
Per 1 cup (8 oz / 250ml) of white wine vinegar, add either 1 tablespoon fresh chopped tarragon leaves, or 1 teaspoon of dried tarragon. Bring to just a simmer, let cool, strain.
Also called:  Vinaigre à l'estragon (French)
See Also
Herbed Vinegars, Tarragon
Other entries for Vinegar
Arengga Vinegar, Balsamic Vinegar, Banyuls Vinegar, Black Rice Vinegar, Blueberry Vinegar, Borage Vinegar, Burnet Vinegar, Cane Vinegar, Champagne Vinegar, Cider Vinegar, Coconut Vinegar, Date Vinegar, Fennel Vinegar, Fig Vinegar, Herbed Vinegars, Horseradish Vinegar, Malt Vinegar, Mint Vinegar, Mother of Vinegar, Palm Vinegar, Perry Vinegar, Pineapple Vinegar, Plum Vinegar, Raisin Vinegar, Raspberry Vinegar, Red Rice Vinegar, Red Wine Vinegar, Rice Wine Vinegar, Seasoned Rice Vinegar, Sherry Vinegar, Suka Vinegar, Tarragon Vinegar, Verjuice, Vinaigre d'Orléans, Whey Vinegar, White Balsamic Vinegar, White Vinegar, White Wine Vinegar, Yuzu Vinegar
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Pastes, Relish, Sauces, Spreads, Tracklements, Wasabi
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