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Sous Vide Tarragon, Lemon, and Shallot Vinaigrette

Shallot, lemon, and tarragon are classic pairings for many dishes. I like to infuse their flavors into a vinegar and then make a sauce to use over fish. The sauce is light and bright, adding many base layers of flavor to the fish.

Tarragon lemon infused vinaigrette

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide tarragon, lemon, and shallot vinaigrette recipe you can check out the following.

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Sous Vide Tarragon, Lemon, and Shallot Vinaigrette

  • Published: April 06, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 3 Hours
  • Cooks: 135°F (57.2°C) for 1 to 2 hours
  • 375 ml vinegar

Sous Vide Tarragon, Lemon, and Shallot Vinaigrette Ingredients

For the Infused Vinegar

1 lemon
1/2 cup tarragon leaves
1 shallot, minced
375ml champagne or white wine vinegar, (1.6 cups)

For the Tarragon Vinaigrette

3 tablespoons infused vinegar, from above
1 tablespoon honey
5 tablespoons olive oil
Salt and pepper

Sous Vide Tarragon, Lemon, and Shallot Vinaigrette Instructions

For the Infused Vinegar

At least 3 hours before serving

Preheat a water bath to 135°F (57.2°C).

Lightly scrub the outside of the lemon then remove the zest with a vegetable peeler. Make sure little to no pith came off as well, using a paring knife to remove any. Combine the lemon peel, tarragon, shallot, and vinegar in a sous vide bag or mason jar then seal and place in the water bath. Heat the infusion for 1 to 2 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the vinegar and store in a sealed container.

For the Tarragon Vinaigrette

Whisk together the infused vinegar and honey. Slowly whisk in the olive oil until fully emulsified. Salt and pepper to taste. Serve over warm, white fish.

Modernist Notes

I like to thicken this vinaigrette by blending in 0.15% xanthan gum. It also helps the vinaigrette cling to food when you use it.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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