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Taaraoon Vinegar

A vinegar infused with fresh tarragon leaves.

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 ↓

Taaraoon Vinegar

Ingredients

Directions

Prepare

  1. Gather fresh tarragon just before it blossoms in late July or early August.

  2. Strip the leaves from the larger stalks and bruise some branches to release the flavor.

  3. Place the tarragon in small stone jars or wide-necked bottles, filling them to the neck.

  4. Pour enough vinegar over the tarragon to cover it completely.

Infuse and bottle

  1. Let it infuse for at least two months, or longer if desired.

  2. When ready, strain the vinegar until clear and transfer it to small dry bottles.

  3. Cork the bottles well to preserve the vinegar.

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, anise-like flavor that infuses into the vinegar.
Distilled or very pale vinegar
Provides acidity and acts as the solvent that extracts the tarragon's flavor.

The step that matters

Covering the tarragon completely with vinegar. Herbs left exposed above the liquid can spoil or grow mold during the long infusion. Keeping every leaf submerged protects the batch and lets flavor extract evenly.

“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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