Learn how to make tarragon vinegar by infusing white wine vinegar with fresh French tarragon. Explore its use in Béarnaise sauce, vinaigrettes and marinades, plus safe storage guidance.
Put the tarragon leaves in a very clean 1 quart/liter glass jar and bruise them with a wooden spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for a week.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Taste as you build this dish and adjust the seasoning at each stage — that habit alone will improve almost anything you cook. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
