Skip to main content

Tarragon Vinegar

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

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. Gather tarragon just before it blossoms, late July or early August.

  2. Strip leaves from larger stalks and bruise them by twisting.

  3. Place tarragon in small stone jars or wide-necked bottles.

  4. Pour enough vinegar to cover the tarragon.

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

  6. Strain the vinegar until clear and transfer to small dry bottles.

  7. Cork the bottles well.

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

You might also like

Raspberry VinegarRaspberry Vinegar214 recipesSugar VinegarSugar Vinegar20 recipesVegetable SoupVegetable Soup350 recipesBrown Coffee with EggBrown Coffee with Egg175 recipes