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

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

  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.

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

  6. After infusion, strain the vinegar until clear and transfer it to small dry bottles.

  7. 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

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