Nothing pairs with the flavors of lemon, quite like garlic, herbs, and ginger. All of which I’ve combined in this infusion to create a versatile blend for making dressings, mayonnaise, and aioli. It’s light and understated, but not lacking in flavor. While hints of garlic and ginger linger ever so subtly in the background, tarragon announces itself as the prominent herb without upstaging the other flavors. Allow to cure for at least a week and then marry it with your favorite oils. It partners exceptionally well when blended with lemon or basil-infused oil.
Recipe notes: What you will need: 1-qt Mason jar and strainer. Infusion is made in 2-easy steps. Active prep time 10-minutes. difficulty level: Very easy
- 16-oz white wine vinegar
- 1-lemon sliced
- 1-stalk lemongrass
- 1-lrg sprig tarragon
- 2-garlic cloves
- 1-shallot split
- 1-inch piece of ginger, skin removed, and cut in half
- 10-black peppercorns
- With serrated knife, score lemongrass.
- Place lemongrass, sliced lemons, herbs, and aromatics in Mason jar.
- Heat vinegar in the microwave for 2-3 minutes.
- Pour vinegar over ingredients and allow to cool before securing the lid.
- Let cure for one week.
- Strain pulp.
- Transfer infusion to the desired jar. Will last indefinitely.
Note: Heating the vinegar activates the infusion and releases the oils in the lemon, herbs, and spices.