vinegar, tarragon (herb-flavored vinegar)

Tarragon vinegar is made by infusing fresh tarragon branches (French tarragon only — see Tarragon entry) in white wine vinegar for 1–4 weeks, then straining. The fat-soluble volatile compounds in tarragon (estragole, ocimene) do not fully extract into an aqueous vinegar medium — some flavor is extracted, but the full aromatic richness of fresh tarragon requires fat (butter, oil) as the carrier. Nevertheless, tarragon vinegar has a distinctive herbal-anise quality that is valuable in: béarnaise (the reduction of tarragon vinegar with shallots that is the acid base of the sauce); salad dressings for delicate composed salads; in chicken and seafood preparations where the vinegar doubles as both acid and herb flavoring. Making herb vinegars at home is simple: pack a clean bottle with fresh herbs, fill with good white wine vinegar, seal, and infuse at room temperature for 2–4 weeks (out of direct sunlight). Strain, label, and use within 6 months.