Lemon Tarragon Vinegar Recipes

LEMON-TARRAGON VINEGAR

Create your own Lemon-Tarragon Vinegar to use in salad dressing, reduction sauces and marinades. Incorporate distilled white vinegar, fresh tarragon, lemons and garlic for a delicious take on homemade vinegar. Lemon-Tarragon Vinegar goes great with salads and grilled veggies.

Provided by My Food and Family

Categories Home

Time P3DT10m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 4

Lemon-Tarragon Vinegar image

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.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Ingredients

1 qt. (4 cups) HEINZ Distilled White Vinegar
8 fresh tarragon sprigs
2 lemons
3 large garlic cloves

TARRAGON VINEGAR

Add fresh tarragon sprigs to basic white wine vinegar in a decorative jar, and you'll have a lovely, contemporary gift for any cook. Include salad dressing recipes or others that could use this flavorful vinegar. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 cups.

Number Of Ingredients 3

Tarragon Vinegar image

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.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

Ingredients

1 cup tarragon sprigs
2 cups white wine vinegar
Additional fresh tarragon sprig, optional

LEMON-TARRAGON VINEGAR

Nice to gift wrap and put into a fruit basket. This takes 1-4 weeks to infuse flavors. Can be doubled.

Provided by Rita1652

Categories Lime

Time 20m

Yield 2 pints

Number Of Ingredients 4

Lemon-Tarragon Vinegar image

Steps:

Combine vinegar and sugar in a heat and simmer till sugar is dissolved.
Put into 2 quart glass jar.
Add tarragon and lemon.
I use the jars with a rubber seal.
Close jar and store in dark cool place for 1-4 weeks.
Give a shake every couple days.
When desired strength is reached strain through layers of cheesecloth.
Heat vinegar to 180 degrees.
Ladle into hot sterile jars, leaving 1/4 inch headspace add fresh sprig of tarragon and lemon peel.
Place 2 piece caps on.
Process 10 minutes in boiling water canner.

Nutrition Facts : Calories 449.8, Fat 6, SaturatedFat 1.5, Sodium 75.7, Carbohydrate 80.3, Fiber 10.9, Sugar 26.9, Protein 19.1

Ingredients

4 cups white vinegar
1/4 cup sugar
2 cups tarragon, loosely packed crushed to release oils
2 lemons, peel of,pith removed

LEMON-MUSTARD-TARRAGON VINAIGRETTE

Provided by Bobby Flay

Categories condiment

Time 10m

Yield about 1 cup

Number Of Ingredients 6

Lemon-Mustard-Tarragon Vinaigrette image

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.

Ingredients

Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

TARRAGON AND LEMON WINE VINEGAR

Making your own herb and spice vinegars is easy and adds a wonderful range of flavors to salad dressings, to stock, or to sauces and soups. For a delicious, healthful tonic boost stir a spoonful of herbal vinegar into a glass of water, and drink it down. Enjoy! FYI: Vinegar extracts the vitamins and minerals from plants as well as the essential oils and flavors. The acidic nature of vinegar releases the iron and calcium and makes them easy for our bodies to use. Pregnant mamas, women during menses and menopause, growing teens, those dealing with health issues such as iron deficiencies, arthritis and bone loss are nourished by the liberal use of plant vinegars.

Provided by BecR2400

Categories European

Time 15m

Yield 1 bottle herb vinegar

Number Of Ingredients 3

Tarragon and Lemon Wine Vinegar image

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!

Nutrition Facts :

Ingredients

1 (18 fluid ounce) bottle white wine vinegar
3 -4 long sprigs fresh tarragon, washed and any damaged leaves removed
3 -4 sprigs of fresh unwaxed lemon peel

HERBAL VINEGAR WITH TARRAGON

For use in salad dressings, sauces for fish and chicken dishes. Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.!

Provided by - Carla -

Categories < 15 Mins

Yield 4 cups

Number Of Ingredients 2

Herbal Vinegar with Tarragon image

Steps:

In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling
Bruise tarragon and loosely fill clean glass jars.
Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks
After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
Store as it is or strain through cheesecloth and rebottle.
Add a few fresh sprigs of tarragon to the bottle for identification purposes and visual appeal.

Nutrition Facts :

Ingredients

2 cups fresh tarragon sprigs, chopped
1 quart white wine vinegar

LIVER TARRAGON

This is a delicious way to serve liver. The tarragon vinegar and lemon enhance the flavor of the liver. It's a pleasant change from liver with onions and bacon. It is also very eye-appealing.

Provided by MARILYN PERZIK

Categories Everyday Cooking

Time 30m

Yield 4

Number Of Ingredients 8

Liver Tarragon image

Steps:

Dredge liver slices in flour, shaking off excess, and season with salt and pepper.
Melt butter in a large skillet over medium high heat. Cook liver for 5 minutes per side, reducing heat if necessary. Transfer to a heated serving dish, and keep warm.
In the same skillet, increase heat to medium high and add tarragon vinegar, scraping the bottom of the skillet with a wooden spoon. If necessary, add a small amount of water to increase sauce. Lay lemon slices over liver, and pour sauce over the top. Sprinkle with freshly chopped parsley. Serve immediately.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 12.7 g, Cholesterol 285.5 mg, Fat 9.3 g, Fiber 1.6 g, Protein 20.1 g, SaturatedFat 4.7 g, Sodium 388.3 mg

Ingredients

1 pound beef liver, cut into 1/4 inch slices
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
¼ cup tarragon vinegar
1 lemon, cut into thin slices
2 tablespoons chopped fresh parsley

LEMON-TARRAGON DIP

This is an adopted recipe. That I tweeked. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Cucucmbers, Yellow and Green sliced Zucchini, Carrots....

Provided by Rita1652

Categories Vegetable

Time 5m

Yield 1 cups of dip, 4 serving(s)

Number Of Ingredients 4

Lemon-tarragon Dip image

Steps:

Mix all the ingredients, blending well.
Cover and chill.

Ingredients

4 teaspoons fresh tarragon, chopped
1 teaspoon lemon juice
1 cup mayonnaise
2 teaspoons capers, rinsed and drained

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SHALLOT, TARRAGON & LEMON VINEGAR RECIPE | EATINGWELL

Step 2. Thoroughly rinse herbs and zest with water and pat dry with a clean towel. Remove the jars from the water bath with a jar lifter or tongs. …
From eatingwell.com
Category Healthy Lemon Recipes
Calories 3 per serving
Total Time 40 mins

Wash 3 pint-size (2-cup) heatproof glass canning jars (or similar containers) and their lids with hot soapy water. Rinse well with hot water. Fill a large, deep pot (such as a water bath canner) about half full with water. Place the jars upright into the pot; add enough additional water to cover by 2 inches. Bring the water to a boil; boil jars for 10 minutes. Add the lids to the pot, and then remove the pot from the heat. Let the jars and lids stay in the hot water as you prepare the flavoring and vinegar. (Keeping the jars warm minimizes breakage when filling with hot liquid.)
Thoroughly rinse herbs and zest with water and pat dry with a clean towel. Remove the jars from the water bath with a jar lifter or tongs. Divide shallots, zest and tarragon among the jars. Heat vinegar in a large saucepan to a bare simmer (at least 190 degrees F). Carefully divide the vinegar among the prepared jars, leaving at least 1/4-inch of space between the top of the jar and the vinegar. Remove lids from the water bath, dry with a clean towel and screw tightly onto the jars.
Store the jars in a cool, dark place, undisturbed, for 3 to 4 weeks. Strain vinegar through cheesecloth into another container. Repeat as needed until all the sediment is removed and the vinegar is clear. Discard all solids and pour the strained vinegar back into rinsed jars or divide among sterilized decorative bottles. Decorate with a few well-rinsed fresh sprigs of tarragon, strips of zest and/or quartered shallots, if desired

Lemon Tarragon Vinegar Recipes

LEMON-TARRAGON VINEGAR

Create your own Lemon-Tarragon Vinegar to use in salad dressing, reduction sauces and marinades. Incorporate distilled white vinegar, fresh tarragon, lemons and garlic for a delicious take on homemade vinegar. Lemon-Tarragon Vinegar goes great with salads and grilled veggies.

TARRAGON VINEGAR

Add fresh tarragon sprigs to basic white wine vinegar in a decorative jar, and you'll have a lovely, contemporary gift for any cook. Include salad dressing recipes or others that could use this flavorful vinegar. -Sue Gronholz, Beaver Dam, Wisconsin

LEMON-TARRAGON VINEGAR

Nice to gift wrap and put into a fruit basket. This takes 1-4 weeks to infuse flavors. Can be doubled.

LEMON-MUSTARD-TARRAGON VINAIGRETTE

TARRAGON AND LEMON WINE VINEGAR

HERBAL VINEGAR WITH TARRAGON

LIVER TARRAGON

This is a delicious way to serve liver. The tarragon vinegar and lemon enhance the flavor of the liver. It's a pleasant change from liver with onions and bacon. It is also very eye-appealing.

LEMON-TARRAGON DIP

This is an adopted recipe. That I tweeked. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Cucucmbers, Yellow and Green sliced Zucchini, Carrots....

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