The most delicious Herbal Tarragon Vinaigrette starts with Homemade Tarragon Vinegar! Whirl in a blender – a fabulous topping for salads and more! Karen’s French Tarragon Vinaigrette is easy to prepare with a delicate anise-peppery flavor
The Method:
- Made in a blender and gets its body from vadalia onion, garlic, dijon mustard and tarragon.
- Produces a lively green color!
- Slowly add the oil to emulsify and enjoy!
- Double the Tarragon Flavor: tarragon vinegar AND tarragon herb
What is Tarragon and Why I Love It!
French Tarragon has delicate anise flavor, that many describe as a blast of licorice with a subtle sweetness and herbaceous note.
It can turns ordinary main dishes into masterpieces.
It’s often described as having a fresh, spring-like taste that can elevate dishes, particularly in French cuisine. The flavor can be described as both sweet and savory.
New to Tarragon? Simply chop up some and add to your favorite eggs dish and let its flavor shine!
I think it is a chef’s best friend and a must for every Herb Garden!
See below for a photo of it growing in one of my summer herb containers.
DID YOU KNOW? Tarragon is one of the four fine herbs of French Cooking?
Here is my Homemade Tarragon Vinegar!
Soooo easy to make.
I heat 3 cups of White Wine Vinegar (5% acidity) and add to a clean jar with a nice bunch of Tarragon. I like to bruise the herb a bit to let out it’s natural oils and flavor.
SET IT in a cool, dark place and FORGET IT!
– that is for 2 – three weeks when strong enough to use.
see recipes below
On the right, first step – Tarragon Sprigs steep in vinegar
Steps:
- Let the Tarragon steep in the white wine vinegar 2 – 3 weeks
- Strain out the tarragon; add vinegar to a clean bottle
- For a pretty look – add 2 sprigs of fresh tarragon to the bottle. Store in a cool. dark place, or can place in the refrigerator for longer storage
- Adds a lingering flavor to many recipes… salad dressings, marinades, sauces like-Béarnaise Sauce, soups, stews and herbal tonics
Making the French Tarragon Vinaigrette!
Pretty simple! Adds a ton of flavor to the salad below
Tarragon growing on the bottom right.
A melange of lettuces (all from my new garden) and mixed with:
- shaved Heirloom Carrots
- thinly Shaved European Cucumbers
- fresh Mozzarella Ciliegine Balls
- sliced Watermelon Radish
- toasted Turmeric Breadcrumbs
Tarragon is a wonderfully aromatic, licorice-scented herb
Perfect for dressing salads…
Having a GOOD homemade Vinaigrette on hand in the summer will jazz up so many meals!
Top grain & vegetable salads ~ Add to proteins off the grill: fabulous on shrimp & chicken ~ Wonderful on assorted roasted vegetables and vegan proteins ~ Add a few dollops of mayo for a thicker consistency, a great topping for sandwiches!
Also SEE ALL OF MY:
Salad Dressings & Vinaigrettes
AND
Creative Salads
Enjoy this special and delicious ingredient, Tarragon!
Karen
Karen’s French Tarragon Vinaigrette
Equipment
- 1 blender
Ingredients
Tarragon Vinaigrette:
- 1/4 cup tarragon vinegar , (see my recipe)
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons garlic, peeled (can use up to 2 t.)
- 2 tablespoons vadalia onion, sweet onion; can use shallots
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- 1/4 teaspoon pure cane sugar
- 1/3 cups fresh tarragon leaves
- 1/2 cup extra virgin olive oil, or use half neutral oil such as expeller pressed safflower oil.
Instructions
- To the carafe of a blender add the first nine ingredients: tarragon vinegar through tarragon leaves. Blend from low to high speed for a full minute. The mixture will be smooth and bright green in color.
- Measure the oil (I use half EVOO with half safflower oil.) Remove blender cap center. On medium speed add oil slowly in a stream until emulsified.Store the dressing in a clean glass container in the refrigerator for up to three weeks.
Notes
On a large platter add: 4 cups of greens, 1/3 cup thinly sliced cucumber, 6 large shavings from heirloom carrots, 1/2 cup fresh mozzarella ciliegine balls, 1/3 cup thinly sliced watermelon radish and 2 tablespoons toasted breadcrumbs. Drizzle with 3 – 4 tablespoons of Karen’s French Tarragon Vinaigrette.
This is the salad ingredients pictured, use the ingredients you love… or grow! Nutritional information is for the vinaigrette only. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Karen’s Homemade Tarragon Vinegar
Ingredients
- 3 cups white wine vinegar, 5% acidity
- 3/4 ounce fresh tarragon, about 1/2 cup packed
Instructions
- Use a sterilized glass jar. Heat vinegar to almost a boil. Clean and dry tarragon, slightly bruise it with your fingertips – add to the bottle. Pour the vinegar into the bottle, secure the top.
- Keep in a cool, dark place, out of the sun, such as a pantry. Ready to use in 2 weeks, even more flavorful in 3 weeks. To make an attractive bottle: decant and remove the tarragon. Add to a clean jar with two new sprigs of tarragon.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
