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Written by Jason Logsdon

Sous Vide Tarragon, Lemon, and Shallot Vinaigrette

More Recipes • Emulsifying Recipes • Sous Vide Recipes • Xanthan Gum Vinaigrette Recipes

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.

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!

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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

Because xanthan gum is a modernist ingredient, the amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.

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.
Average Recipe Rating (click star to rate)
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Sous Vide Tarragon, Lemon, and Shallot Vinaigrette

PT180M Ingredients: 1 lemon 1/2 cup tarragon leaves 1 shallot minced 375ml champagne or white wine vinegar (1.6 cups) 3 tablespoons infused vinegar from above 1 tablespoon honey 5 tablespoons olive oil Salt and pepper
4 stars - based on 78 reviews
This tarragon, lemon and shallot vinaigrette starts as a sous vide flavored vinegar and ends as a light, bright sauce to add layers of flavor to fish. For a modernist twist, thicken with xanthan gum.
1 Serving

Related Amazing Food Made Easy Articles

All tags for this article: Emulsifying, Infusions, Sous Vide, Sous Vide Infused Vinegars, Sous Vide Infusions, Thickener, Vinaigrette, Vinegar, Xanthan Gum, Xanthan Gum Thickening

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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