The tarragon vinegar

The doses are for 100 cl vinegar to tarragon.

Remove the tarragon leaves from the stems, wash and dry them, put them in a bottle and pour over the vinegar.

Close the bottle and leave to infuse for 3 or 4 weeks, flipping every now and then the bottle.

At the end of this period strain vinegar through a cheesecloth placed over the funnel, and travasatelo in another bottle.

If you do not find a sufficient amount of tarragon leaves, you can put a long sprig in a 50 cl bottle of white wine vinegar, leaving it until the tarragon will have lost its beautiful bright green color.

At this point, remove the sprig and close the bottle with a cork.

The tarragon vinegar is great for dissolving powdered mustard English type, obtaining a clear yellow smooth more or less depending on the amount of vinegar used.