1cuppacked fresh tarragon leaves plus sprigs for garnishrinsed and spun dry
1teaspoonblack peppercornswhole
2cupswhite-wine vinegar
Instructions
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.