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.

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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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