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.
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!
Homemade Tarragon Vinegar
- 2 cups white wine vinegar
- 1/2 cup fresh tarragon
- Bring tarragon 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.
This post was originally published in 2008 and has been updated for 2019.