Return to Content

Tarragon-Shallot Vinegar

Tarragon-Shallot Vinegar
0 votes, 0.00 avg. rating (0% score)
by in Nov 2010
Submit a Recipe Image

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.