Tarragon Vinegar

Vinaigre a l’Estragon

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Pint of Tarragon Leaves
  • A Quart of the Best Cider, or White Wine


The best french vinegar is made from the Tarragon leaves. The French gather the leaves and expose them to the heat of the sun for several days. Then they throw them into the best Cider or White Wine and steep for about two weeks. The liquor is then carefully strained, a flannel bag being generally used, and it is afterwards bottled, corked and sealed, and kept in a cool place for exportation.

Tarragon Vinegar may also be made by purchasing Tarragon leaves from any druggist, and allowing a half pint of the leaves to a quart bottle filled with the best Cider or White Wine and follow the directions given above.