Place the tarragon in a clean glass jar.
Heat the vinegar to just under the boil.
Pour over the tarragon.
Leave to cool without covering the jar.
If the jar cover is metal, place some clear plastic wrap over the jar before screwing on the cap (to protect the cap from corrosion).
Leave the jar of vinegar in a dark, dry place for two weeks.
Strain the tarragon vinegar through a coffee filter into a clean 4-ounce glass bottle that comes with a plastic lid.
Cap and use for recipes calling for tarragon vinegar.
bowl combine the mayonnaise, tarragon vinegar, salt, mustard and pepper; mix
On
wax
paper, mix flour, salt, tarragon
and\tpepper. Place tarragon vinegar in shallow dish.
Roll each
piece
of chicken in vinegar, then dust lightly with flour
mixture.
In large, nonstick frypan, place olive oil and heat
over
medium temperature.
Add\tchicken and cook 10 minutes on\teach
side until
brown.
Pour
remaining vinegar over
chicken.
Reduce heat to low and simmer, turning until chicken is
done.
Cover while cooking.
Makes 4 servings.
nd saute until softened. Add vinegar and reduce by three-fourths
In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.
aute 30 seconds.
Add vinegar; boil until reduced to a
Chop onion and fry in spoon of butter.
When done, add tarragon vinegar and
let cook down.
When thick, add small amount of wine to resolve.
Put into a heavy pot.
In frypan, brown seasoned, skinless chicken drumsticks in 2 spoons of butter.
Add chicken and tarragon to pot.
Let cook on simmer 25 to 40 minutes or until chicken is done.
Dredge chicken in flour mixed with black pepper and a tiny bit of salt.
Add oil to pan with dash of sesame oil, dash of tarragon vinegar and touch of garlic.
Saute chicken hot and fast, 2 to 3 minutes on each side.
Remove chicken and set aside.
Heat butter in a skillet. stir in stock, tarragon, vinegar and sugar. Saute mushrooms and onions for about five minutes.
add Brie and simmer about three more.
in the meantime boil hot dogs five minutes and then place in grill pan for three.
add hot dogs to buns and load up on mushroom topping.
Drain sour pickles; slice.
Layer pickles in a large mixing bowl or crock with equal amounts of sugar (no juice).
Place pickling spice, garlic and tarragon vinegar on top.
Weigh down with a plate.
Refrigerate for 3 days, stirring thoroughly, once a day (first time after 25 hours).
At end of 3 or 4 days, put in clean jars (after removing garlic).
o medium high and add tarragon vinegar, scraping the bottom of the
Bring the vinegar to a boil in a saucepan for 2 mins then remove from the heat and allow to cool to about 100\u00b0F.
Gently crush the peppercorns, mustard seeds and allspice then transfer to a sterilized jar along with the tarragon.
Pour the hot vinegar into the jar and seal. Let infuse for about 3 weeks before using. Will last for 2-3 years.
Combine olive oil, tarragon vinegar (2T+ 2t.), tarragon, lemon juice and Dijon-- whisk to blend. Season with salt and pepper. Pour 1/4 cup over chicken in med. bowl.
Cook orzo--drain and rinse with cold water. Stir in remaining dressing. Add remaining ingredients. Adjust salt and pepper and serve.
br>Add the lemon juice, tarragon vinegar and the shrimp.
Season
Trim leeks, slice in 1/2 lengthwise and rinse to remove sand and dirt. Cut them about 4-in long and place in a steamer basket and steam about 10 minutes, until tender, and set aside on paper towels for 20 minutes.
Beat the egg, pepper, and half of the tarragon together in a bowl.
Heat just enough oil to cover bottom of pan until a drop of water will sizzle in the pan.
Coat the leeks in the eggs, then flour, and fry until browned, turning often.
Sprinkle with vinegar and rest of tarragon and serve.
Fill a wide mouth quart jar 3/4 full of tarragon sprigs.
Heat the white wine vinegar to the boiling point and pour into jar.
Cover and keep in a cool place, out of the sun, for 10 days to 2 weeks.
Strain into bottles in which you've put 1 to 2 fresh tarragon sprigs for decoration.
Cork tightly.
Steep tea bags in tarragon vinegar 15 minutes.
Squeeze out excess liquid before discarding the bags.
Mix in the mayonnaise and tarragon, and chill.
Meanwhile, cook the pasta according to package directions; drain and set aside.
Heat the oil in a skillet and saute the chicken, until it is cooked through; seasoning with salt and freshly ground black pepper, to taste.
Remove the chicken and let cool; slice thin.
Combine the chicken, pasta, peppers, and dressing in a large bowl.
Toss and chill 1 to 2 hours before serving.
uice, cornstarch, honey, vinegar, chicken bouillon granules, and tarragon. Set aside.
n advance.
Combine sugar, tarragon, tabasco, pepper, egg yolks and
Combine zucchini, tomatoes, onion and tarragon in a bowl and mix.
Combine remaining ingredients and whisk to blend, then toss with the vegetable mixture to coat.