A culinary seasoning made by steeping the young shoots and leaves of tarragon in wine vinegar.
- In a saucepan, heat the shallot and tarragon vinegar and reduce until almost dry.
- It also gives its name to tarragon vinegar, one of the best-known flavoured vinegars.
- My only misgiving is the lack of a piquant note to balance the richness - mustard, or capsicum, or cornichon - perhaps even Fritz's ubiquitous tarragon vinegar.
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