Lemon Tarragon Vinegar Recipes

LEMON-TARRAGON VINEGAR

Steps:

• Cook vinegar in saucepan until it reaches 190°F. Meanwhile, rinse tarragon, then lemons. Use vegetable peeler to remove peels from lemons. Place tarragon, then lemon peels and garlic evenly in 3 warm sterilized pint-size jars.
• Pour vinegar into jars, filling to within 1/4 inch of rims; cover with lids.
• Let stand in cool dark place 3 to 4 days.
• Pour vinegar mixture through cheesecloth-lined fine-mesh strainer into sterilized decorative bottles. Discard strained solids. Cover bottles with lids. Let stand at room temperature up to 1 month before using as desired.

TARRAGON VINEGAR

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.

TARRAGON AND LEMON WINE VINEGAR

Steps:

• Pour off a little vinegar from the top of the bottle and push in the herbs and the lemon peel.
• Re-seal the bottle and let stand on a sunny windowsill for 2-3 weeks. (Alternatively, let stand in a cool dark place for 4-6 weeks).
• You can remove the old herbs and replace the sprigs with fresh ones, which will intensify the flavor.
• As long as the bottle stays well sealed, the vinegar can last up to 2 years.
• HELPFUL TIP: Don't use a metal cap on your bottle of vinegar, or it will corrode. Use plastic caps -or- place a couple of sheets of plastic or wax paper between the bottle and the cap.
• Recipe Suggestion: Whisk together 2 tablespoons tarragon and lemon wine vinegar with 2 tablespoons olive oil; add salt and freshly ground black pepper to taste. Use as a salad dressing for cold chicken and a selection of fresh greens. -Or- dilute a spoonful of your herbal vinegar in a small amount of water, and drink it down!

LEMON-MUSTARD-TARRAGON VINAIGRETTE

Steps:

• In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.