Tarragon vinegar recipe - Telegraph There's nothing better than tarragon vinegar, with that characteristic smoky flavour, for winter salad dressings. It also makes the best hollandaise sauce. You need as much tarragon as you can pick and as big a drum of good white wine vinegar as you can get your hands on. Making this is as simple as it gets. Before the plants begin to die back in early autumn, pick lots of tarragon. Submerge the tarragon in the vinegar and leave it to steep for a month before straining into individual bottles. This keeps for years.