Best 6 Lemon Tarragon Vinegar Recipes
Lemon tarragon vinegar is a versatile ingredient that can be used to add a bright, citrusy flavor to a variety of dishes. It is made by infusing white wine vinegar with the flavors of lemon zest and tarragon leaves. The resulting vinegar has a delicate balance of sweet and sour flavors, with a hint of floral complexity from the tarragon. Lemon tarragon vinegar can be used as a marinade, a salad dressing, or a finishing touch for grilled meats and vegetables. It can also be used to make a refreshing summer drink or a flavorful vinaigrette.
Let's cook with our 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 :
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.
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
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
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
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
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
Tips:
- Choose fresh tarragon sprigs with vibrant green leaves for the best flavor.
- Use a good quality white wine vinegar as the base for your lemon tarragon vinegar.
- Infuse the vinegar for at least two weeks to allow the flavors to fully develop.
- Store the finished vinegar in a cool, dark place for up to six months.
- Use lemon tarragon vinegar in salad dressings, marinades, and sauces.
Conclusion:
Lemon tarragon vinegar is a versatile and flavorful vinegar that can be used in a variety of dishes. It is easy to make and can be infused with other herbs and spices to create unique flavor combinations. Experiment with different recipes and discover new ways to use this delicious vinegar.
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