2 bunches tarragon 1 shallot, finely diced 3 fresh bay leaves 10 peppercorns 1 litre white wine vinegar
Roughly chop one bunch of the tarragon and place it with all the other ingredients in a saucepan. Bring to the boil. Remove the pan from the heat and allow to cool. Place the other bunch of tarragon in a bottle. Strain the cooled vinegar liquid and pour into the bottle and seal.
