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 CHIVE VINEGAR
Provided by Alton Brown
Categories condiment
Time P14DT30m
Yield 6 cups vinegar
Number Of Ingredients 5
Steps:
- *Cook's Note: You will need half of the herbs when you start the recipe and half in 2 weeks. It is best to purchase the second half of the herbs when they are needed.
- If using pint jars for storage, you will need 3 jars. If using small wine bottles, each holds approximately 13 ounces; therefore, you will need 4 bottles.
- Put the water and bleach in a large container. Dunk 12 sprigs of tarragon and 12 chive shoots in the solution, and then rinse in cold water. Pat dry.
- Heat the vinegar in a large saucepan over medium-high heat, and heat until vinegar reaches 190 degrees F. Place the herbs in a container large enough to hold the vinegar. Pour the vinegar over the herbs, and after the vinegar has cooled, place the lid on the container. Set in a cool dark place for 2 weeks.
- After 2 weeks, sanitize the second half of the herbs as previously, rinse, pat dry, and set aside.
- Sterilize the containers and lids that you will store the vinegar in by immersing them in a large pot of boiling water and boiling for 10 minutes. If using corks, purchase pre-sterilized corks, and then dip them in and out of boiling water 3 to 4 times.
- Discard the old herbs. Strain the vinegar through a sanitized colander or funnel lined with cheesecloth. Divide the fresh herbs among the containers and pour the vinegar over them. Seal and refrigerate. The vinegar may be stored at room temperature for 5 to 6 weeks or in the refrigerator for up to 6 months.
SHEET-PAN TARRAGON CHICKEN WITH SHERRY VINEGAR ONIONS
Roasting chicken with tarragon is a classic combination, but here it's given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It's a succulent, easy and very flavorful dinner. If you'd rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 7h
Yield 6 servings
Number Of Ingredients 9
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
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
CHICKEN WITH TARRAGON VINEGAR SAUCE
Categories Chicken Sauté Low Carb Mother's Day Dinner Vinegar Spring Healthy Tarragon Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Melt butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté 30 seconds. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes. Using tongs, transfer chicken to 2 plates. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken.
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TARRAGON VINEGAR (DIY TUTORIAL!) – A COUPLE COOKS
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5/5 (1)Category CondimentCuisine AmericanTotal Time 5 mins
- Thoroughly wash and dry the tarragon and a glass bottle. Place the 6 sprigs of tarragon in the bottle.
- In a sauce pan, bring the vinegar to a boil. Once boiling, remove from the heat and pour the vinegar into the bottle using a funnel.
- Cool to room temperature, then store in refrigerator or pantry for 10 days to allow the flavor to develop.
- After the 10 days, you can replace the tarragon with new fresh tarragon so it’s bright green, or leave the existing herbs. Store in a cool dry place for up to 6 months.
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- Gather herbs in the morning, after the dew has dried. Wash, remove excess moisture in a salad spinner, and pat dry with a clean kitchen towel. Bruise or crumple herbs to release maximum flavor.
- Fill dry, sterilized jars with desired herbs and seasonings. (A quick run through the dishwasher sterilizes jars—just be sure to dry with the heat cycle on. Plastic lids are top-rack safe.)
- Heat vinegar in a nonaluminum saucepan over medium heat 10 minutes or just until bubbles appear (do not boil); remove from heat, and pour into prepared jars, making sure herbs are totally submerged. Cool completely (about two hours). Cover and chill one week. (The longer the herbs and vinegar stand, the more intense the flavor.)
- Line a fine wire-mesh strainer with a paper coffee filter. Pour vinegar mixture through strainer into a large measuring cup, discarding herbs and seasonings.
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