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Tarragon 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. Gather young tarragon sprigs and wash them in cold water.

  2. Place the sprigs in a wide-mouthed jug and cover with white wine vinegar.

  3. Macerate for several weeks in a warm place.

  4. Afterward, pour off the vinegar and press juice from the sprigs.

  5. Filter the liquid and bottle it for use.

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).

  2. Tarragon + white winetop 10% of all pairs
    Smell alikemoderate
    Cooked together409 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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