Recipes with tarragon vinegar
50 recipes
Asparagus Almondine
Classic asparagus almondine with a microwave-browned butter and almond sauce finished with tarragon vinegar. Ready in under 5 minutes, served hot or cold over cooked asparagus.
Deluxe Salmon Spread
Canned salmon spread with mayo, pimentos, dill, horseradish, and tarragon vinegar. A no-cook party appetizer ready in 10 minutes. Serve on brown bread or crackers.
Kahlua Spiced Peaches
Canned peach halves soaked in a warm Kahlua syrup with brown sugar, cinnamon sticks, tarragon vinegar, and citrus zest. An elegant no-bake condiment or dessert topping.
Can of Veggie Salad
Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.
Marinated Pork Tenderloin
Marinated pork tenderloin soaks 2 to 3 days in olive oil, soy sauce, brown sugar, Italian dressing mix, and tarragon vinegar. Grilled fast and served sliced at room temperature.
Favorite Salmon Mousse
Salmon mousse molded in a fish shape is the show-stopping retro appetizer. Flaked salmon, tarragon vinegar custard, and whipped cream set with gelatin. Garnish with pimento and olive for the eye.
Stuffed Soft-Shell Crawfish
Stuffed soft-shell crawfish: Louisiana bayou classic with shells packed full of buttery crawfish-bread stuffing, fried golden, and crowned with rich hollandaise. A full-on Cajun centerpiece.
Avocado with Shrimp Remoulade
Plump shrimp marinated in a tangy remoulade sauce with tarragon vinegar, mustard, paprika, and cayenne, then piled into ripe avocado halves. A Creole-inspired main dish that's worth the wait.
Lobster Parisienne
Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.
Truite Au Bleu (Blue Trout)
Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.
German Lamb in Sour Cream
Slow cooker German lamb stew with sour cream, dill, caraway, and rosemary. Browned lamb cubes braise all day in beef stock, then finish with a rich sour cream sauce.
True Bearnaise Sauce
Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.
Antipasto Salad with Garlic Dressing
This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.
Antipasto Salad with Garlic Dressing
This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.
Tarragon Marinated Mushrooms
Tarragon-marinated mushrooms with sliced ripe olives, onion, and garlic in a tarragon vinegar dressing. A no-cook antipasto and party appetizer that keeps for days in the fridge.
Curry Dip with Horseradish
Curry horseradish dip mixed in 5 minutes from mayo, curry powder, horseradish, garlic salt, and tarragon vinegar. Bold raw vegetable dip that improves overnight in the fridge.
Classic asparagus almondine with a microwave-browned butter and almond sauce finished with tarragon vinegar. Ready in under 5 minutes, served hot or cold over cooked asparagus.
Canned salmon spread with mayo, pimentos, dill, horseradish, and tarragon vinegar. A no-cook party appetizer ready in 10 minutes. Serve on brown bread or crackers.
Canned peach halves soaked in a warm Kahlua syrup with brown sugar, cinnamon sticks, tarragon vinegar, and citrus zest. An elegant no-bake condiment or dessert topping.
Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.
Marinated pork tenderloin soaks 2 to 3 days in olive oil, soy sauce, brown sugar, Italian dressing mix, and tarragon vinegar. Grilled fast and served sliced at room temperature.
Salmon mousse molded in a fish shape is the show-stopping retro appetizer. Flaked salmon, tarragon vinegar custard, and whipped cream set with gelatin. Garnish with pimento and olive for the eye.
Stuffed soft-shell crawfish: Louisiana bayou classic with shells packed full of buttery crawfish-bread stuffing, fried golden, and crowned with rich hollandaise. A full-on Cajun centerpiece.
Plump shrimp marinated in a tangy remoulade sauce with tarragon vinegar, mustard, paprika, and cayenne, then piled into ripe avocado halves. A Creole-inspired main dish that's worth the wait.
Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.
Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.
Slow cooker German lamb stew with sour cream, dill, caraway, and rosemary. Browned lamb cubes braise all day in beef stock, then finish with a rich sour cream sauce.
Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.
This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.
This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.
Tarragon-marinated mushrooms with sliced ripe olives, onion, and garlic in a tarragon vinegar dressing. A no-cook antipasto and party appetizer that keeps for days in the fridge.
Curry horseradish dip mixed in 5 minutes from mayo, curry powder, horseradish, garlic salt, and tarragon vinegar. Bold raw vegetable dip that improves overnight in the fridge.
