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Tarragon Vinegar

A cold infusion of tarragon in vinegar made by steeping sprigs or leaves in vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Tarragon and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,547 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Tarragon Vinegar

Ingredients

Directions

  1. Fill a pickle bottle one-quarter or one-third full with sprigs or leaves of tarragon.

  2. Fill the bottle with good vinegar and seal it with a cork.

  3. Let it stand for a few days to make a cold infusion.

  4. After the first use, you can pour a second batch of vinegar over the same tarragon.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tarragon + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,547 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh tarragon
Supplies the aromatic flavour compounds that infuse into the vinegar.
Good vinegar
Acts as the liquid that extracts and carries the tarragon flavour.

The step that matters

Let it stand for a few days. Flavour builds slowly in a cold infusion, so the vinegar needs time to absorb the tarragon before it tastes strong enough to use.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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