Food
Tarragon-Shallot Vinegar
By Yankee Magazine|Oct 07 2010|
Chef Bill Poirer of Boston’s Sonsie restaurant is known for his fresh takes on classic cuisine and his ever-hopping dining room on fashionable Newbury Street. He says it doesn’t take much time to make homemade vinegars, and the extra flavor is well worth the effort. Try using different flasks and glass jars for gifts that look just as beautiful as they taste.
Yield
1-1/2 pints
Total Time
15 minutes
Ingredients
7 fresh tarragon sprigs
2 shallots, thinly sliced
1/2 teaspoon kosher or sea salt
1/2 teaspoon cracked black pepper
3 cups white-wine vinegar
Instructions
Place all ingredients in a clean glass bottle with a good seal. Let steep 3 days. Strain solids as you use.
