More herb recipes
Got herbs? We’ve got recipes! Here are all our favorites for when fresh herbs are in season: It also makes a great DIY gift for people who love to cook! Here’s how to make tarragon vinegar at home, and how to use it.
Find a nice bottle with a stopper (optional). Tarragon vinegar looks beautiful in a glass bottle, especially if you plan to gift it. If you don’t care about aesthetics, use a covered mason jar or other glass container. Bring the vinegar to a boil with the herbs. Once it’s just boiling, remove it from the heat. Use a funnel to pour it into the bottle. Trust us on this. You don’t want spillage! Wait 10 days. It takes 10 days for the flavor to fully develop. You can certainly taste before then and see if you like the flavor!
Sprinkle on a salad with olive oil. No recipe needed! Tarragon Dijon Dressing: Substitute it for white wine vinegar in this Dijon Mustard Dressing. Orange Tarragon Dressing: Replace the lemon juice in this Citrus Salad Dressing. Tomato Salad: Sprinkle lightly onto tomatoes, like in this Fresh Tomato Salad. Sauteed Veggies: Add at the end of cooking Ultimate Sauteed Vegetables! Roasted Veggies: Sprinkle lightly onto Roasted Broccoli (skip the lemon juice), Roasted Fennel, Roasted Mushrooms, or Roasted Zucchini and Squash.
What other ways have you used tarragon vinegar? Let us know in the comments below.
Try Tarragon Aioli Mix up deliciously herby Tarragon Chicken Salad Go for creamy Tarragon Chicken
5 from 2 reviews
Basil Recipes Basil is king in the summer! Try pesto, pizza, pasta and more. Parsley Recipes The best recipes for using up a bunch! It adds an herby brightness, perfect for salads and main dishes. Chives Recipes The best recipes with this garlicky, oniony fresh herb, from dips to potato soup. Mint Recipes Fresh mint is incredibly versatile, great for drinks, salads, desserts….and even pesto. Cilantro Recipes Cilantro is all about big flavor! It’s perfect in sauces, salsa, and guacamole. Dill Recipes Dill has a unique flavor! Try it in dips, potato salad, and of course…pickles.
