What Is Tarragon vinegar and How Can I Use It?
Here's everything worth knowing about tarragon vinegar and how to pick it, what it is, how to store it, and what to use instead, plus 51 recipes to cook tonight.
Key Points
- White wine vinegar infused with tarragon, mild and clean with a gentle anise note.
- The classic acid in bearnaise and in light French vinaigrettes for delicate greens and chicken.
- Add it late and use a light hand; the volatile aroma fades and overdoing it turns medicinal.
- Substitute white wine vinegar plus tarragon, roughly a quarter teaspoon dried per tablespoon.
- Easy to make at home by steeping sprigs two to four weeks; best within a year.
What is tarragon vinegar?
Tarragon vinegar is white wine vinegar steeped with fresh tarragon until the herb's flavor moves into the liquid. The result is mild and clean with a distinct anise note, that gentle licorice-and-grass character tarragon is known for.
It is one of the classic French flavored vinegars, the reason so many old recipes call for it by name rather than for plain vinegar plus the herb.
You can buy it, but it is easy to make. Bruise a few sprigs of fresh tarragon, drop them into a jar of warmed white wine vinegar, and let it sit two to four weeks in a cool, dark spot before straining.
How to Use Tarragon Vinegar
Its home turf is the French kitchen. It is the acid in a classic bearnaise, where it gets reduced with shallots and peppercorns before the egg yolks and butter go in, lending that sauce its signature herbal lift.
It makes a quietly excellent vinaigrette. Whisk three parts oil to one part tarragon vinegar with a little mustard and seasoning, and you have a dressing that flatters delicate greens and cold poached chicken.
Reach for it with anything in the onion family.
Fried Leeks with Tarragon shows how well the herb and the allium go together, and a splash of the vinegar drives that pairing home.
It also lifts cooked dishes near the end. Octoberfest Braised Red Cabbage with Bratwurst uses vinegar to balance the sweetness of the cabbage, and the tarragon version adds a subtle perfume on top of the tang.
Cooking and Pairing
Tarragon vinegar leans toward eggs, butter, cream, chicken, and fish more than toward red meat. It loves mushrooms, which is why it turns up in Tarragon Marinated Mushrooms and other cold pickled-vegetable plates.
Think of it as a seasoning, not just an acid. A teaspoon stirred into a creamy dressing or a chicken salad reads as herbal and fresh rather than sharp.
The mistake to avoid is heating it long and hard. Tarragon's aroma is volatile, so a vinegar simmered down to nothing loses the very thing you wanted from it. Add it at the end of cooking, or use it raw.
The second pitfall is dumping in too much because it tastes mild. The anise note builds, and a heavy hand can make a dish taste medicinal.
Substitutes
The closest swap is plain white wine vinegar plus a little fresh or dried tarragon added to the dish. Use about a quarter teaspoon of dried tarragon per tablespoon of vinegar and adjust to taste.
Champagne vinegar with tarragon works the same way and is even gentler.
White wine vinegar alone, with no herb, covers the acidity but loses the character, which is fine in a recipe where tarragon is incidental. Avoid swapping in a strong, dark vinegar like balsamic or malt; both bury the delicate herb and change the dish.
Buying and Storage
Look for a clear, pale-gold vinegar, ideally with a sprig still in the bottle as a sign it was actually infused rather than flavored with extract. Acidity should read around 5 to 6 percent on the label.
Keep it in a cool, dark cupboard with the cap closed. Like all vinegar it does not spoil, but the tarragon aroma is the part that fades, so a bottle is at its best within a year of opening.
A homemade batch keeps just as long once you strain out the herb. If you leave the sprigs in they can eventually turn slimy, so pull them after the steeping is done.
Nutrition
Nutrition Facts
Serving Size 1 cup (238g)Quick facts
Where to find tarragon vinegar: Tarragon vinegar is usually found in the salad dressings section or aisle of the grocery store or supermarket.
Food group: Tarragon vinegar is a member of the Spices and Herbs US Department of Agriculture nutritional food group.
- In Chinese
- 龙蒿醋
- British (UK) term
- Tarragon vinegar
- en français
- vinaigre à l'estragon
- en español
- vinagre de estragón
How much does tarragon vinegar weigh?
| Amount | Weight |
|---|---|
| 1 cup | 238 grams |
| 1 tbsp | 14 grams |
| 1 teaspoon | 5 grams |
Related
Spices and Herbs
Recipes using tarragon vinegar
There are 51 recipes that contain this ingredient.
Fried Leeks with Tarragon
An elegant and sophisticated appetizer that will impress your dinner guests and is ready in just 20 minutes. The leeks are trimmed, steamed, battered, and fried to a beautiful golden brown. The addition of tarragon and parsley adds a subtle yet delicious flavor to the dish. The result is a crispy and flavorful appetizer or side dish that is certain to wow your guests.
Green Beans with Walnuts & Tarragon
Lovely mingle of flavours. I toasted the walnets. Used dried tarragon but soaked in the oils w/orgainc cider vinegar in advance. Oh yeah and added 1 clove of finely minced garlic. A big hit with or without the garlic. High class side dish using the fresh beans from my local country road farmer.
Eggplant-Tomato Chutney
Eggplant tomato chutney: a savory-sweet relish of cubed eggplant simmered with tomatoes, garlic, currants, and tarragon vinegar. A Mediterranean-style condiment for grilled meats, cheese boards, or crusty bread.
Sweet Sour Pickled Mushrooms
Sweet sour pickled mushrooms in tarragon vinegar with garlic and a hit of hot sauce. No-cook overnight marinade for an easy antipasto, salad topper, or party appetizer.
Octoberfest Braised Red Cabbage with Bratwurst
German braised red cabbage with bratwurst, simmered low and slow with Granny Smith apples, caraway, and a sweet-tart hit of vinegar and currant jelly. A classic Oktoberfest plate of silky ruby cabbage and juicy sausage.
Down & Dirty Apple Chutney Dip
No-cook apple chutney dip stirred together from chunky applesauce, honey, raisins and curry powder. Sweet, tangy and lightly spiced, ready in 10 minutes for grazing boards and steak nights.
Poached Eggs Massena
Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.
Camouglage Shrimp-In-A-Pickle
Southern-style pickled shrimp marinated overnight with red wine and tarragon vinegar, capers, onions, and bay leaves. A tangy, briny make-ahead appetizer for any gathering.
Creamy Tarragon Dip
Blended cream cheese and mayo dip spiked with tarragon vinegar and dried tarragon for a French-inspired flavor. Serve chilled with carrot sticks, snow peas, and cauliflower for an elegant crudite spread.
Stewed Mushrooms & Queens
Mushrooms and queen scallops in a silky cream sauce finished with tarragon vinegar and anchovy essence. A refined British appetizer served in scallop shells or a gratin dish.
Vermont Spinach Salad
Fresh spinach tossed with diced hard-boiled eggs in a tarragon vinegar and olive oil dressing with garlic. A crisp, no-fuss New England salad that comes together in minutes.
Crimson Slaw
Crunchy no-mayo coleslaw with shredded red cabbage, cauliflower, and carrots tossed in a tangy tarragon-dill vinaigrette. A vibrant, make-ahead side dish that holds up at cookouts and potlucks.
French Cabbage Salad
French cabbage salad with crispy bacon, garlic, and hot tarragon vinegar tossed over shredded cabbage. Warm, tangy, and ready in 10 minutes flat.
Mike's Fish Fumet
Mike's fish fumet is a clean, aromatic homemade fish stock simmered from fish trimmings, leeks, and herbs with a splash of tarragon vinegar for brightness. The French base for chowders, seafood soups, and pan sauces.
Northfork Crab Meat
Butter-sauteed crab meat with tarragon vinegar, parsley, and garlic served with cocktail sauce and lemon. A simple Long Island-style crab dish ready in 15 minutes.
Chicken Romaine Vinaigrette
Grilled chicken romaine vinaigrette, a Caesar-style main course salad with herb-marinated grilled chicken, romaine, Parmesan, water chestnuts, and croutons.
Skewered Fish with Honey-Mustard Sauce
Skewered fish with bacon, mushrooms, onions, and cherry tomatoes, grilled and served with a homemade honey-mustard sauce made from scratch with egg yolk and tarragon vinegar.
Shrimp Cocktail in Tomato Cups
Appetizers have long been a part of the culinary tradition in Europe, but they're relatively new to America. One of the first to appear in American cookbooks, at the turn of the century, was shrimp cocktail.
Riverside Kedgeree
Riverside kedgeree flakes cooked salmon or trout into brown rice with buttered cucumber matchsticks, watercress, and young peas. Light, modern English riverbank classic for spring or summer.
Grilled Chicken Dijonnais
Grilled chicken breasts with a silky French tarragon-Dijon butter sauce. Marinate in lemon and oil, grill until charred, then drizzle with buttery wine reduction spiked with mustard.
Scallops for Punky
Marinated poached scallops served chef-salad-style over greens with hard-boiled eggs, cherry tomatoes, radishes, and cheddar. A vintage seafood salad platter with a bright tarragon-vinegar dressing.
Papaya-Seed Dressing
Papaya seed dressing with tarragon vinegar, dry mustard, and onion blended thick. A Hawaiian-inspired sweet vinaigrette with peppery seeds that pop. Ready in 5 minutes.
Pork Collioure Stew
Pork Collioure stew braises pork shoulder in white wine and tarragon vinegar, then finishes with horseradish, mustard, cream, and parsnips. A French Catalan Mediterranean stew with a sharp, mustardy-creamy final pour.
Mushroom & Artichoke Salad
Marinated mushroom and artichoke salad with tarragon vinegar dressing, chilled 24 hours and served on greens. Italian-style cold appetizer with sharp, herbal flavor.
Red Pepper Bisque with Seafood
Velvety roasted-color red pepper bisque finished with baby shrimp, bay scallops, and corn. A light, dairy-free puree with a tangy lift from tarragon vinegar and lime juice.
Pickled Tarragon Baby Carrots
Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.
Green Bean & New Potato Salad
Green bean and new potato salad with garlic-tarragon mayo. Steamed and tossed warm so the dressing sinks in, the kind of bright, crisp summer side that goes with everything off the grill.
Electronic Gourmet's Herb Salad Dressing
Fresh herb salad dressing with dill, tarragon, chervil, chives, and marjoram steeped in olive oil. A French-inspired vinaigrette that improves the longer it sits.
Warm Potato & Tuna Salad
Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.
Chicken with Anjou Pear Relish
Grilled chicken breast crowned with a bright anjou pear relish bursting with radish crunch, fresh tarragon, and toasted almonds. A tangy balsamic-lemon sauce ties it all together in under 45 minutes.
Stewed Pork with Pickles
Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.
Wilted Spinach-Leek Salad
Spinach and leeks with garbanzo beans, a quick and easy veggie main or side dish
Asparagus Almondine
Classic asparagus almondine with a microwave-browned butter and almond sauce finished with tarragon vinegar. Ready in under 5 minutes, served hot or cold over cooked asparagus.
Deluxe Salmon Spread
Canned salmon spread with mayo, pimentos, dill, horseradish, and tarragon vinegar. A no-cook party appetizer ready in 10 minutes. Serve on brown bread or crackers.
Kahlua Spiced Peaches
Canned peach halves soaked in a warm Kahlua syrup with brown sugar, cinnamon sticks, tarragon vinegar, and citrus zest. An elegant no-bake condiment or dessert topping.
Can of Veggie Salad
Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.
Marinated Pork Tenderloin
Marinated pork tenderloin soaks 2 to 3 days in olive oil, soy sauce, brown sugar, Italian dressing mix, and tarragon vinegar. Grilled fast and served sliced at room temperature.
Favorite Salmon Mousse
Salmon mousse molded in a fish shape is the show-stopping retro appetizer. Flaked salmon, tarragon vinegar custard, and whipped cream set with gelatin. Garnish with pimento and olive for the eye.
Stuffed Soft-Shell Crawfish
Stuffed soft-shell crawfish: Louisiana bayou classic with shells packed full of buttery crawfish-bread stuffing, fried golden, and crowned with rich hollandaise. A full-on Cajun centerpiece.
Avocado with Shrimp Remoulade
Plump shrimp marinated in a tangy remoulade sauce with tarragon vinegar, mustard, paprika, and cayenne, then piled into ripe avocado halves. A Creole-inspired main dish that's worth the wait.
Lobster Parisienne
Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.
Truite Au Bleu (Blue Trout)
Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.
German Lamb in Sour Cream
Slow cooker German lamb stew with sour cream, dill, caraway, and rosemary. Browned lamb cubes braise all day in beef stock, then finish with a rich sour cream sauce.
True Bearnaise Sauce
Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.
Antipasto Salad with Garlic Dressing
This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.
Antipasto Salad with Garlic Dressing
This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.
Tarragon Marinated Mushrooms
Tarragon-marinated mushrooms with sliced ripe olives, onion, and garlic in a tarragon vinegar dressing. A no-cook antipasto and party appetizer that keeps for days in the fridge.
Curry Dip with Horseradish
Curry horseradish dip mixed in 5 minutes from mayo, curry powder, horseradish, garlic salt, and tarragon vinegar. Bold raw vegetable dip that improves overnight in the fridge.
Baja California Chicken
Golden sautéed chicken breasts finished with dry sherry, tarragon vinegar, and garlic. A simple Baja-inspired dinner ready in just 30 minutes.
Creamy Trout Mousse
Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Make smaller protions and serve as an appetizer. Oatcakes that have been gently warmed in the oven go well with this dish.
