Saturday, September 10, 2016

Home made Tarragon Vinegar

I made some Tarragon Vinegar the other day for a recipe which called for the addition of Tarragon Vinegar in the vinaigrette.      But I did it the lazy way.
Well, the really, really, really quick way, cause I needed Tarragon Vinegar, NOW!!

 I grabbed some White Wine Vinegar out of my oil and vinegar pantry (yes, I have such a thing, well, it's more like cabinet full of vinegars and oils).
Muddled some Tarragon Leaves,(that's what you call smooshing them up in a mortar with a pestle).

from the Tarragon plant a lovely friend of mine gave me last year, and then proceeded to pour some vinegar over it.   I strained it out and added it to the vinaigrette.
And it was good.
But I realized I really wanted to keep some on hand for the Bearnaise Sauce I'm making next week.   So I went ahead and made more.
I was thinking it might be good in some home made mayonnaise as well?

Recipe:   Home Made Tarragon Vinegar

1/2 cup White Wine Vinegar
4-6 sprigs Tarragon Leaves (more if you like)

Sterilize a small jelly jar and set aside for a minute or so.
Heat the vinegar to almost boiling, just til you see little bubbles forming.  Do not boil.  While it's heating, muddle or crush the washed and dried Tarragon leaves and place into the sterilized jar.

Pour the hot vinegar over the Tarragon leaves in the jar. 
Cap and let cool.   Place in fridge and keep for up to a month. (I left the leaves in the vinegar, but will strain them out later on).  Make sure you write the date on the jar, cause if you're like me, sometimes stuff plays hide and seek in the fridge and I don't find it until it's not just a science experiment,  but a whole new world, ready to go exploring.

I'll be using some of this vinegar for the Salad I made earlier this week when I make it for a gather we're heading to next week.  That salad was so good, I'm actually going to share it with some other people, not just eat the whole thing by myself over a couple of meals.

I'm also going to play with it in some home made mayo and the Bearnaise Sauce.

Which by my calculations should use up this batch quickly.
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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