Tarragon Champagne Vinegar Dressing Food

TARRAGON SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

TARRAGON CHAMPAGNE VINEGAR DRESSING

Steps:

• 1. Place shallot, tarragon, mustard, and vinegar into a mixing bowl. Whish together. 2. Slowly whisk in olive oil to create an emulsion. Adjust the amount of oil to your taste, but the typical ratio of oil to vinegar is 3:1. 3. Season with salt and pepper and mix into salad.

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.

TARRAGON VINEGAR

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.

TARRAGON SALAD DRESSING

Steps:

• In a jar with a tight fitting lid, combine the first nine ingredients; shake well.
• Serve over salad greens.

OIL & TARRAGON VINEGAR DRESSING

Steps:

• Mix all ingredients in a jar or bowl.
• Refrigerate before serving for about an hour.
• Shake well before serving.

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!