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Marg CDN2

I have made my own with a big branch of tarragon in white wine vinegar. I think you could sub

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Posted to Thread #30410 at 6:27 pm on Jul 25, 2018

that pretty quickly by coarsely tearing some fresh tarragon into ww vinegar and then adding a speck of sugar. Let it sit for as long as possible, then filter. Tarragon is so strong that it would contribute to the wine quickly. I never use dry tarragon as I find it tastes like grass, no matter how fresh. But I do keep a bottle of ww with a branch in it, hanging around, because I do love tarragon.

And French tarragon, if you can find it, is, I think, so far better than all others.


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