Tarragon And Lemon Wine 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
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
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
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 :
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
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
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
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 :
MARINATED CHICKEN IN A LEMON AND TARRAGON DRESSING
This is wonderfuly delicious. Served on a pretty platter, this cold chicken, tender breast meat marinated in an oil and vinegar dressing, strongly flavoured with lemon and tarragon, makes a change from the more often used mayonnaise dressing.
Provided by MarieRynr
Categories Chicken Breast
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350*F.
- Arrange the chicken breasts, skin side up, in a deep ovenproof dish that is not too large, so that they remain closely packed.
- Brush the skins wih olive oil.
- Pour in enough vegetable stock to cover partially but not submerge them.
- Bake in the oven for 30 to 35 minutes, then remove and allow to cool in the stock before refrigerating.
- To make the dressing: combine the lemon rind and uuice with the vinegar, then add the garlic, mustard, sugar and oil.
- Season with salt and pepper, mix well and then add the chopped tarragon leaves.
- Lift the chicken breasts from the stock and remove the skins.
- Slice the meat diagonally or shred with a fork.
- Place the pieces in a bowl, pour over the dressing and marinate in teh refrigerator until serving time.
- To serve, arrange the chicken pieces in a shallow serving dish and scatter with olives, tarragon leaves and grated lemon rind.
Nutrition Facts : Calories 551.8, Fat 45.7, SaturatedFat 8.3, Cholesterol 92.8, Sodium 397.4, Carbohydrate 4.6, Fiber 0.8, Sugar 2.5, Protein 30.9
TARRAGON VINEGAR
Tarragon vinegar takes two weeks to make. I was in a hurry and used mine the same day. I used tarragon from Penzeys Spices, I love their spices.
Provided by Charlotte J
Categories Salad Dressings
Time 5m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Place the tarragon in a clean glass jar.
- Heat the vinegar to just under the boil.
- Pour over the tarragon.
- Leave to cool without covering the jar.
- If the jar cover is metal, place some clear plastic wrap over the jar before screwing on the cap (to protect the cap from corrosion).
- Leave the jar of vinegar in a dark, dry place for two weeks.
- Strain the tarragon vinegar through a coffee filter into a clean 4-ounce glass bottle that comes with a plastic lid.
- Cap and use for recipes calling for tarragon vinegar.
Nutrition Facts : Calories 4, Fat 0.1, Sodium 0.8, Carbohydrate 0.7, Fiber 0.1, Protein 0.3
TARRAGON VINEGAR
Another treat from my Southern belle MIL. Goes well in Green Goddess Dressing recipe. NOTE: You can make basil and rosemary vinegar this way also.
Provided by SmHerndon
Categories Salad Dressings
Time P10DT5m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Fill a wide mouth quart jar 3/4 full of tarragon sprigs.
- Heat the white wine vinegar to the boiling point and pour into jar.
- Cover and keep in a cool place, out of the sun, for 10 days to 2 weeks.
- Strain into bottles in which you've put 1 to 2 fresh tarragon sprigs for decoration.
- Cork tightly.
Nutrition Facts :
More about "tarragon and lemon wine vinegar recipes"
10 BEST TARRAGON VINEGAR SALAD DRESSING RECIPES | YUMMLY
SHALLOT, TARRAGON & LEMON VINEGAR RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Lemon RecipesPublished 2016-06-03Total Time 40 minsCalories 3 per serving
- 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
RECIPE: TARRAGON VINEGAR - WHOLE FOODS MARKET
From wholefoodsmarket.com
- Using a vegetable peeler, peel a long strip of rind off each lemon, slice in half lengthwise and place both lemon strips plus 3 sprigs of tarragon, 1 teaspoon peppercorns, 1 teaspoon mustard seeds and 1 teaspoon salt in each bottle.
10 TARRAGON WINE VINEGAR SUBSTITUTES [FOR MARINADES, SAUCES,
From smarterhomemaker.com
- White Wine Vinegar. Conveniently, white wine vinegar is one of the best substitutes out there for tarragon vinegar, and also one of the easiest to find in the store!
- Champagne Vinegar. Champagne vinegar is very similar in flavor to white wine vinegar, but a little smoother and less harsh than white wine vinegar. It is typically a bit more expensive than white wine vinegar, making it a less popular choice for the cook on a budget.
- Dried Tarragon Leaves. Some dishes will really require that specific tarragon flavor. If tarragon is the main flavor in your dish, it will be difficult to replace it without completely changing the dish.
TARRAGON LEMONADE RECIPE - GABRIEL FRASCA, AMANDA LYDON | FOOD …
From foodandwine.com
- In a medium saucepan, combine 4 cups of water with the sugar and bring to a boil, stirring to dissolve the sugar. Simmer over moderately high heat until reduced to 3 1/4 cups, about 25 minutes. Remove from the heat and add 5 of the tarragon sprigs. Let stand, stirring often, until cooled to room temperature, about 30 minutes. Discard the tarragon sprigs.
- In a large glass pitcher, combine the remaining 6 cups of water with the tarragon syrup and fresh lemon juice. Add a pinch of salt, stirring until it dissolves. Serve the tarragon lemonade over ice, garnished with the lemon slices and the remaining 12 tarragon sprigs.
SCALLOPS WITH TARRAGON BUTTER SAUCE RECIPE - FOOD & WINE
From foodandwine.com
- In a large nonstick frying pan, heat 1 tablespoon of the oil with 1/2 tablespoon of the butter over moderate heat. Season the scallops with 1/2 teaspoon of the salt and the pepper. Put half the scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, 1 to 2 minutes. Remove. Heat the remaining 1 tablespoon oil with 1/2 tablespoon of the butter in the pan and cook the remaining scallops. Remove.
- Wipe out the pan. Put the pan over moderately low heat and add the wine. Boil until reduced to approximately 2 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting. Whisk the remaining 4 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce. Add the remaining 1/2 teaspoon salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.
ITALIAN BUTTER BEANS WITH MEYER LEMON AND TARRAGON RECIPE
From foodandwine.com
- Rinse the beans and transfer them to a large saucepan. Add the bay leaf and 3 quarts of water and bring to a boil. Simmer over low heat until nearly tender, about 1 1/2 hours. Season the beans with salt and simmer until they are tender, but still hold their shape, about 45 minutes longer.
- Meanwhile, bring a small saucepan of water to a boil. Add the onion and blanch for 30 seconds. Drain the onion and transfer to a large bowl. Stir in the vinegar, lemon zest, lemon juice and olive oil.
- Drain the beans. Add them to the dressing, season with salt and pepper and toss. Let the beans stand for 30 minutes, stirring occasionally. Just before serving, fold in the parsley and tarragon.
TARRAGON WINE VINEGAR RECIPE | MYRECIPES
From myrecipes.com
- Wash herbs thoroughly; let dry, and place in a sterilized wide-mouthed jar. Bruise herbs, using a pestle or the back of a spoon.
- Place vinegar in a medium saucepan; bring to a boil. Pour vinegar over herbs in jar. Cover with a metal lid, and screw band tight. Let stand 10 days in a warm place; shake jar daily.
- Strain vinegar through 4 layers of cheesecloth into a decorative bottle, discarding herb residue. Add additional sprigs of tarragon. Seal bottle with a cork or other airtight lid.
11 BEST SUBSTITUTES FOR TARRAGON VINEGAR - SUBSTITUTE FOODS
From substitutefoods.com
- Champagne Vinegar: You can make Champagne vinegar by mixing equal parts of white wine and apple cider vinegar together. It is a good replacement but it will cost you more than just using white or red wine vinegar.
- Dried Tarragon Leaves: You can use it as a substitute for tarragon vinegar. You can use Fresh tarragon leaves by using red wine and water instead of vinegar.
- Rice Vinegar: This is not as effective as the substitute in other ingredients. It is only good if you want to replace tarragon vinegar by using rice wine vinegar.
BEST SUBSTITUTES FOR TARRAGON VINEGAR - FOOD CHAMPS
From foodchamps.org
- White Wine Vinegar. The best substitute for tarragon vinegar is White wine vinegar, which also happens to be one of the main ingredients used in making tarragon vinegar.
- Champagne Vinegar. After our first recommendation, champagne vinegar also lends itself as one of the most popular bases for tarragon vinegar. It tends to be even sweeter than white wine vinegar, though, so it might not pack the punch you want.
- Malt Vinegar. To make malt vinegar, you use barley cereal grains instead of wine. The final result is a liquid that has a sweet, lemony, and toasty flavor all at once.
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Lemon Tarragon Sauce Recipes 29,190 Recipes. Last updated Mar 27, 2022. This search takes into account your taste preferences. 29,190 suggested recipes . Plum Tarragon Sauce Vintage Mixer. tarragon leaves, lemon juice, sugar, plums. Lemon-Tarragon Sauce EveryDay with Rachael Ray. boneless skinless chicken breasts, heavy cream, lemon, fresh tarragon …
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Method. Preheat the oven to 220C/200C Fan/Gas 7. Mix the butter, tarragon, lemon zest, garlic, salt and pepper in a bowl. Using your hands, carefully separate the …
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LEMON TARRAGON VINEGAR RECIPE - COOKING INDEX
Recipe Instructions. Put the tarragon leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the peel from 1 lemon and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up …
From cookingindex.com
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SUBSTITUTE FOR TARRAGON VINEGAR
White Wine Vinegar. White wine vinegar is a great substitute for tarragon vinegar. A tablespoon of white wine vinegar can be used in place of the tarragon vinegar. White wine vinegar can also be used to cook meats and vegetables. It also goes great with any fish while marinating – eliminating all fishy odors from its flesh.
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SUBSTITUTE FOR TARRAGON VINEGAR THAT YOU CAN NOT MISS
White wine vinegar is a great tarragon vinegar alternative due to the mild flavor to specialize the dish. However, it lacks herbal flavor, so you should add other favorite herbs in the food. To fulfill the taste of origin tarragon vinegar you may consider using dill, basil, fresh tarragon, chervil, and lemon balm. Dry white wine vinegar has a lower sugar rate if you want …
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What Spices Go With White Wine Vinegar? basil, parsley, fennel, and garlic are some of the herbs used in this dish. There is tarragon, dill, basil, and lemon balm used in this recipe. You can also buy lemon balm, lemon basil, and mint. Orange mint, coriander seeds, garlic, and orange zest are all used in this dish.
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CLASSIC BéARNAISE SAUCE RECIPE
1/4 cup dry white wine. 3 tablespoons white wine vinegar. 1/4 cup shallots, very finely chopped. 1/4 teaspoon black pepper. 1 1/2 tablespoons fresh tarragon, chopped, divided. For the sauce. 8 ounces unsalted butter, cut into cubes. 3 egg yolks. 3 tablespoons water. 1 tablespoon lemon juice, or more as needed. Pinch salt, to taste
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Beaufor Tarragon white vinegar is a natural gourmet vinegar product. Leave a bottle of wine uncorked and it will become vinegar. The word vinegar comes from the French vinaigre meaning sour wine. Tracing back to find its inventor is impossible. It is a stroke of luck that works so well. One finds traces of vinegar production in Egypt and in Mesopotamia more than 5,000 years …
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There are so many recipes you can even better by using substitutes. So for whatever reason, personal preference, or the inability to buy the ingredient you need, you can use any substitute similar to it. And we will show you how. Substitute for tarragon vinegar. The best substitute for tarragon vinegar is white wine vinegar, as it’s the simplest vinegar and most readily …
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TARRAGON VINEGAR & LEMON INFUSED OLIVE OIL WITH A TANGY GARLIC …
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Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction …
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