Hazelnut Tarragon Vinaigrette (and How to Make Tarragon Vinegar)

This is a rather fancy dressing, in that is uses ingredients we don’t generally have on hand. It’s a little out of the ordinary, which makes it nice for a change of pace.

Before you even begin to make this dressing, you’ll need to prepare the tarragon vinegar. So think in advance, since it takes a few weeks.

How to Make Tarragon Vinegar


2 cups white wine vinegar
1/2 cup fresh tarragon leaves


Clean tarragon leaves by rinsing under cool water. Pat dry.

Smash leaves a few times in a mortar and pestle.

Place leaves in the bottom of a sterilized jar.

Pour vinegar over leaves and seal jar tightly. Use a  non-metallic lid or a piece of plastic wrap between the jar and lid to keep vinegar from reacting with the metal.

Leave in a dark, cool place for three weeks.

Strain out leaves and bottle in a clean jar.

To Make the Hazelnut-Tarragon Vinaigrette

Adapted from Food to Live By (Earthbound Farm Cookbook). One of my favorite cookbooks!

Makes 1 cup of vinaigrette.


1/4 cup, plus 1 tablespoon Tarragon Vinegar (see above)
1 tablespoon fresh lemon juice1/2 teaspoon salt
1 teaspoon dried tarragon
1/3 cup hazelnut oil
1/3 cup olive oil


Place all ingredients in a glass jar, close tightly, and shake to blend.

Season with pepper to taste and shake again.

This dressing may be stored in the fridge for up to one month.

Stacy Karen

Stacy is a DIY obsessed, healthy living advocate. A preacher's wife and mom of three, she loves to encourage others to live a natural lifestyle.

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