Tarragon Green-Peppercorn Vinegar

Name: Tarragon Green-Peppercorn Vinegar
Yield: Makes 2 cups
Ingredients: 1 cup packed fresh tarragon leaves plus sprigs for garnish, rinsed and spun dry; 1 tablespoon freeze-dried green peppercorns, cracked coarse, plus whole peppercorns for garnish; 2 cups white-wine vinegar

August 20, 2004

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)

Recipe notes

Not-So-Secret Burger Sauce

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Passion Fruit Curd

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Homemade Whipped Cream

Fluffier, fresher, and fancier than anything from a tub or can.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.