Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.

Make a vinaigrette by mixing the tarragon vinegar with the olive oil and seasoning to taste.

The dressing is flavored with tarragon, sherry vinegar and garlic.

Stir in the walnut oil and tarragon vinegar, then season, to taste, with salt and freshly ground black pepper.

Because they are also somewhat less acid, the recipe calls for increased tarragon vinegar.

A fine tarragon vinegar, for example, can be made by combining fresh tarragon, both the stem and leaves, with white-wine or cider vinegar.

Add the mustard, tarragon vinegar, tuna, pickles, egg whites and tarragon.

I make tarragon vinegar from my garden herbs, and fill our house with aromatics.

David Burke, the chef and an owner, combines lobster stock with tarragon vinegar, shallots and garlic; reduces it, then whisks in olive oil.

Add the tarragon vinegar, stirring to detach any meat juices stuck to the bottom of the pan, and place over high heat.