Tarragon Vinegar

Store in a cool, dark cupboard away from direct sunlight. Keep the bottle tightly sealed. Tarragon vinegar keeps indefinitely but is best used within 1–2 years for peak flavor.

Use in vinaigrettes at a 3:1 oil-to-vinegar ratio for balanced flavor.

Add to béarnaise sauce or hollandaise for a French touch.

Drizzle over steamed vegetables, fish, or chicken at the end of cooking.

Use sparingly—tarragon vinegar is potent; a little goes a long way.

Homemade tarragon vinegar can separate or become cloudy; this is normal and safe.

Fish and seafood

Chicken

Egg dishes

Asparagus and green vegetables

Light cream sauces

Mustard

Shallots

Heating tarragon vinegar excessively breaks down the delicate tarragon flavor; add it at the end of cooking or after heat is off.

Using too much overpowers subtle dishes; start with a teaspoon and adjust to taste.

Storing in direct sunlight fades the color and flavor.