Tarragon Vinegar is a vinegar flavoured with tarragon.
Some may taste stronger and more anisey than others. Some are mild; some quite intense. More intense-tasting ones are those that have been allowed to steep for 3 to 4 months — these may be too strong to use as a flavouring agent in some dishes such as soups.
Tarragon Vinegar is good for making mustard with, is used in making Sauce Tartare, and is used as a shortcut in making Sauce Béarnaise.
The vinegar is made from fresh tarragon sprigs steeped in white wine vinegar. Additional flavouring such as peppercorns, mustard seed, and garlic cloves are sometimes added.
Generally, 2 to 3 sprigs of Tarragon are enough to flavour the vinegar.
Per 1 cup (8 oz / 250ml) of white wine vinegar, add either 1 tablespoon fresh chopped tarragon leaves, or 1 teaspoon of dried tarragon. Bring to just a simmer, let cool, strain.