Return to Content

Tarragon-Shallot Vinegar

by in Nov 2010
Tarragon-Shallot Vinegar
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 15

Yield: 1-1/2 pints

Chef Bill Poirer of Boston's Sonsie restaurant is known for his fresh takes on classic cuisine and his ever-hopping dining room on fashionable Newbury Street. He says it doesn't take much time to make homemade vinegars, and the extra flavor is well worth the effort. Try using different flasks and glass jars for gifts that look just as beautiful as they taste.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 7 fresh tarragon sprigs
  • 2 shallots, thinly sliced
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon cracked black pepper
  • 3 cups white-wine vinegar


Place all ingredients in a clean glass bottle with a good seal. Let steep 3 days. Strain solids as you use.
Updated Thursday, October 7th, 2010

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111