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cshenk

wrote in rec.food.cooking:

> On Friday, November 20, 2015 at 10:08:28 AM UTC-8, cshenk wrote:
> > wrote in rec.food.cooking:
> >
> > > We are planning to go to a holiday potluck in four weeks. One of
> > > the dishes we are looking at requires tarragon vinegar. We still
> > > have tarragon growing in the garden, though much of it is turning
> > > brown.
> > >
> > > Can we just stick a sprig in a small bottle and pour distilled
> > > vinegar on top of it?
> >
> > It's one of the easier ones and yes you have time. 2-4 weeks.
> >
> > Take 2 cups loosely packed fresh tarragon leaves and bruise them up
> > a bit (can crumble themn into a ball in your hands, classic is with
> > a pestle). Now add 2 cups white vinegar (classic version, some use
> > other vinegars). Set aside to develop and taste test at 2 weeks.
> > Once it hits what you desire, remove the Tarragon and perhaps
> > replace with a simple decorative sprig if it will be at the table.
> >
>
> Thanks, Carol! I don't know if we have two cups of leaves, but
> hopefully the recipe scales down.

It does! Some recipes mash the leaves pretty well (starting with 1 part
Tarragon) then add 1.5-2 parts vinegar.

What it looks like when steeping would be like adding a can of whole
leaf spinach (undrained) to a can of water and maybe a little more
water. Hard to describe but lets try this.

Take the leaves and rinse them then pluck off the stems and drop them
in a cup. push them down lightly to an even layer. If you got 3/4
cup, add 2 3/4 cup amounts vinegar. If you got 1/2 cup, add 1 cup
vinegar. I am not sure if it works right too small, but it scales up
and down well within that range.

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