Best 6 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 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 VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

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.

SHEET-PAN TARRAGON CHICKEN WITH SHERRY VINEGAR ONIONS

Steps:

• In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
• Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
• Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
• Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.

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.