Tarragon vinegar
You will need
- Good quality white wine vinegar
- Small glass bottle, with an air-tight stopper
- Fresh tarragon leaves
Method
- Fill the glass bottle with fresh leaves (best just before they
flower)
- Cover with white wine vinegar
- Leave to stand for about 2 months
- Strain, if you wish, into another clean bottle and serve with
salads
- Alternatively, used direct from the original bottle
Tarragon Dressing
The dressing is delicious - sharp, sweet and creamy all at the
same time
Ingredients
- 1 egg yolk
- 1 tbsp. sugar
- 2 tsp. arrowroot or cornflour
- 1 1/2 tbsp. Tarragon vinegar
- 1/2 tsp. freshly dried tarragon leaves
- 2 tbsp. double cream
You will also need a bain-marie. Find
out about a bain-marie here.
To obtain the egg yolk, crack the shell into two halves
and let the white dribble into a small dish while keeping the yolk
between the two halves of the shell - see picture.
Method
- Place the egg yolk, sugar and arrowroot (or cornflour) into
the bain-marie or the top saucepan and mix together, stirring
gently
- Add the tarragon vinegar and freshly dried tarragon leaves
- Stir continuously over the boiling water until the mixture is
thick
- Allow to cool and stir in the cream.
- Serve with chicken, fish or as a dip
The tarragon vinegar and tarragon dressing
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Tarragon vinegar
Separating the yolk form the white
Mixing the egg yolk, sugar and arrowroot
Stirring in the vinegar
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