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Chef Curtis’ Tarragon Garlic Vinegar

Tarragon Garlic Vinegar recipe

Wichita Hyatt Chef Curtis Isley successfully lost 150 pounds with the help of Via Christi Weight Management. Healthy food choices – including “smart” condiments – help him keep the weight off, he says. 

For example, by topping lean, grilled meat with his flavorful, no-calorie Tarragon Garlic Vinegar instead of steak sauce, he saves more than 50 calories, 10 grams of sugar, and nearly 400 mg of sodium — without sacrificing flavor.

This tangy topping also makes a great fat-free salad dressing, he adds.

Chef Curtis’ Tarragon Garlic Vinegar

Bring to a boil:    
1 quart red wine vinegar

Into a sterilized glass bottle, place:

  • 1 clove garlic, smashed    
  • 3 sprigs fresh tarragon        
  • 1 teaspoon cracked black pepper

Pour hot vinegar into bottle. 

When thoroughly cooled, cork bottle and store in refrigerator. Mixture keeps for up to two months.


About Judy Conkling

Judy Conkling is a Wichita writer and editor with a deep interest in all things related to healthy living.