Tarragon Vinegar

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Tarragon’s minty, licorice undertones can make vinegar into a unique condiment for your dishes.  Experiment with different vinegars and flavorings to find your favorite combinations.  For example, try red wine vinegar with rosemary or Champagne vinegar with fresh ginger.

  • Servings: Yield: 2  8 oz. bottles
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Intermediate
  • Course:  


2 8-oz. bottles or similar-sized glass containers for vinegar

1 pint white wine vinegar

4 sprigs fresh French tarragon, divided evenly


Sterilize the glass bottles or jars that will hold the tarragon vinegar.  Process them in boiling water or in the hot cycle in an automatic dishwasher.

Rinse the tarragon thoroughly in cool water.  Allow to drain on paper towels.  

Place half the tarragon (two sprigs each) into the sterilized bottles. 

In a 2.5-qt. sauce pan, heat the vinegar over medium heat until it reaches 190°F/88°C. 

Pour the hot vinegar into the bottles with the tarragon and cap tightly.  Let the mixture sit for two to three weeks in a cool, dark place.

Date bottle and strain the tarragon stalks from the vinegar and discard before using.