This easy, homemade tarragon vinegar is bursting with tarragon flavor! Use it in salad dressings, drizzle on vegetables and it's fantastic for deglazing a pan!
Why Make Herbed Vinegars?
At the end of summer, I always gaze forlornly at my herb garden. Oh, how I'll miss those fresh herb flavors all winter long.
Sure I could be the expensive little packets at the store, and I do in a pinch, but one of my favorite ways to carry the flavor of herbs with me all winter long is with infused vinegars.
A drizzle of basil oil on slow roasted tomatoes in the middle of winter is like a breath of summer. This chive blossom vinegar, is a favorite that I add all time to vinaigrettes!
Ingredients to Make Tarragon Vinegar
Tarragon - fresh tarragon. Some recipes I've seen call for a cup of tarragon to 2 cups of vinegar. Personally I don't think you need that much. A half of a cup will do just fine - and if you have to use one of those plastic packs from the grocery store, then use that amount.
Vinegar - I usually use a white wine vinegar, a rice vinegar, or a cider vinegar. Though I have been known to use regular old white vinegar when I really want to get an infusion going!
It is so easy to make tarragon vinegar. I thought that I took photos of the steps, but apparently all I took a photo of was the vinegar and the tarragon in the jar before I put it aside to age.
Oh well, it's so easy, you don't really need photos, but when I make this again, I'll add them.
To make the tarragon vinegar, begin by bringing the vinegar to a boil over medium heat in a small saucepan. Crush or bruise the herbs a bit and add them to a jar. Pour the warm vinegar over the tarragon. Place a lid on the jar and let it steep for 2 weeks.
Confession - I let mine steep for over a month! I forgot about it. So my color might be deeper than yours if you let it steep for two weeks. The flavor is still great, so don't worry if you forget!
When it's done steeping, taste it and see if it's your desired strength. Strain it and pour it into a jar or bottle. You can add a sprig or two of tarragon if you want it to look pretty. I don't.
Common Questions:
What to do with tarragon vinegar? You can use tarragon vinegar the same way you would use any vinegar. It adds a lovely anise flavor to salad dressings, it's great drizzled on roasted vegetables, and it makes the best vinegar for deglazing a pan and making a pan sauce!
Does tarragon vinegar need to be refrigerated? No, vinegar has such a high acid content, it's not necessary to refrigerate. However, refrigerating it can help keep it's flavor fresher longer. Otherwise try to store in a cool, dark location and use within 3-4 months for optimal flavor.
A Few of My Favorite Ways to Preserve Herbs!
Did you know you can freeze sage?
Lavender simple syrup makes a delightful sauce to pour over ice cream or make delicious floral cocktails.
Homemade herb salt makes great gifts for your foodie friends!
It's so easy to dry thyme, no need to buy store bought!
If you make this I would love it if you would follow me and tag me on Pinterest | Instagram | Facebook
Homemade Tarragon Vinegar
Ingredients
- 2 cups white wine vinegar
- ½ cup fresh tarragon
Instructions
- Bring vinegar to a boil in a small saucepan.
- Place tarragon leaves into a clean jar. Pour in the vinegar and place a lid on the jar.
- Store in a cool, dark place for 2 weeks. Begin tasting after about a week, to check for your desired flavor.
- When it tastes good to you, strain out the leaves and pour the vinegar into a lidded jar or bottle.
Notes
Nutrition
This post was originally published in 2008 and has been updated for 2019.
Joe Cotruvo (chemist and cook) says
It isn't necessary to boil the white vinegar. Just add the leaves and let it steep for a few weeks. The acetic acid in the vinegar extracts the tarragon essence just fine at room temperature. You certainly would not want to boil white wine. That has alcohol and acetic acid for excellent extraction.
Kay Pihl says
Just curious. Can you leave vinegar outside the fridge with tarragon leaves in it or will it mold in the vinegar at room temperature?
Pam Greer says
I usually pull the leaves out, but I don't think they would get moldy with all of the vinegar.
Gary Gossett says
The hard part was getting the tarragon to boil per part 1 of the instructions. That can’t be right.
Pam Greer says
Oh my gosh, I left out that you are bringing the vinegar to a boil. It's in my instructions in the post, but I wrote it wrong in the recipe card! Thank you so much for noticing!
Sandi says
I was having a hard time finding Tarragon Vinegar in stores near me. I found your recipe and decided to try it on my tarragon pickle recipe from my mother. I was skeptical. I left it sit in my basement for months. After making the pickles and just 1 day in the refrigerator (supposed to not try for 4 days), I got curious and decided to taste the pickles. They taste exactly like they should!!!! Now I don't have to search for the vinegar in stores. Thank you for your recipe!
Pam Greer says
Yay!! So glad you liked it!
Amanda says
I never thought about infusing vinegars before but I’m a fan of shrubs, so it seems like a logical next step for me! Tarragon in particular sounds lovely
Taryn says
The tarragon adds so much flavor to boring vinegar!
cooking recipes says
Hello beautiful is right! What a fabulously beautiful Tarragon Vinegar recipe,
Medifast Coupons says
Thanks for the vinegar recipe, really have to go and have a look at my tarragon supply in the garden and get it brought in before we get frost.
All Our Fingers in the Pie says
I have tarragon in my garden. I will be making this today! Thank you! Any ideas with sage?
Jude says
I barely use tarragon but this is an easy way to get it more into my cooking. Thanks for the recipe.
Paula says
These vinegars sound so good! And those recipes ... yum! I'd love to make flavored oils, too. Thanks for posting this!
Divya Vikram says
Great preserve with tarragon..Unique one..Thanks for sending this for the event..
noble pig says
Wow, tarragon is big today in the blogosphere but yours is the most useful addition! Love it.
Kalyn says
Okay I have to know: Is it 1/2 cup tarragon leaves? Or can you use tarragon that's still on them stems?
I'm definitely making this!
Marjie says
I love easy, too! One of my favorite cookbooks is called "Too Busy to Cook?" Not only does it have great food, the title is just too good for words!
Herbed vinegar - useful stuff!
Have a great weekend!