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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

I am a longtime “foodie” who studied nutrition science at Kansas State University before realizing my true calling was as a writer and editor. (But I still love to cook — and have a deep interest in all things relating to a healthy mind, body and soul.)

I have been a part of the Via Christi Health Communication and Public Relations team since February 2000.