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Tarragon-Shallot Vinegar

by in Nov 2010

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.

Ingredients:

  • 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

Instructions:

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
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