Tarragon vinegar isn’t exactly something we all keep on our shelves, right? We’ve been stuck mid-recipe, staring at the list, and thinking, “Now what?” It’s happened to us way too often.
The good news? There are plenty of simple swaps that work just as well. You probably have a few of them hanging out in your pantry right now.
We love experimenting with ingredients, and honestly, sometimes the substitute ends up tasting even better than the original. These tarragon vinegar alternatives are easy, practical, and give you great results.
Whether it’s for salad dressings, marinades, or whatever recipe you’re tackling, we’ve got you covered. Get ready to try some swaps that clearly earn their spot.
7 Easy Substitutes for Tarragon Vinegar
Here are seven substitutes for tarragon vinegar that you can use in a pinch:
1 – White Wine Vinegar with Tarragon Leaves
You’ll never believe how easy it is to make white wine vinegar with tarragon leaves work as a substitute. Start with regular white wine vinegar. Add a few fresh or dried tarragon leaves. Done.
The ratio is simple. Use 1 cup of white wine vinegar and toss in about 1 tablespoon of tarragon leaves. It’s quick and fresh.
This combo brings a bright, tangy flavor. The tarragon adds a mild, herbal kick. It’s super close to tarragon vinegar.
Steep the leaves in the vinegar for at least an hour. Longer soaking means stronger flavor. Strain it out when ready.
Some recipes insist on light, aromatic vinegar, and this gets the job done. Easy for salad dressing, sauces, or marinades.
If you’ve ever run out mid-recipe, this substitute keeps things moving. Want more ideas? Check out our guide to white wine vinegar substitutes for other options.
2 – Champagne Vinegar
If you’ve ever been stuck without champagne vinegar, white wine vinegar is the easiest swap. Use the same quantity—1:1 ratio. It’s just as light and has a smooth acidity.
The flavor is crisp and slightly fruity. It works well for salad dressings, marinades, and delicate sauces. The mild taste keeps the dish balanced.
We steeped tarragon in it once, and it was shockingly good. Steeping adds a gentle herbal note. It’s a versatile base for experimentation.
It’s accessible and reliable. You’ve probably got some sitting around already. Need more substitute ideas? Check out champagne vinegar substitutes for a full breakdown.
3 – Apple Cider Vinegar
It all started when I ran out of white wine vinegar, and apple cider vinegar became the unexpected hero. The 1:1 ratio works like a charm. It’s tangy with a slight fruitiness that’s bold without taking over.
The flavor leans a bit sweeter, so it’s great for marinades or salad dressings that can handle a tiny hint of apple. It’s not as light as white wine vinegar, but it’s super versatile.
We’ve even used it to perk up sauces, and it held its ground nicely. If you want more ideas, check out apple cider vinegar substitutes for extra creativity.
4 – Rice Vinegar
This one substitute will save your recipe when white wine vinegar is nowhere to be found. Rice vinegar comes through with a mild, barely-sweet flavor that works well in dressings, marinades, and even pickling.
The 1:1 swap ratio makes it ridiculously easy to use. It’s softer on the palate than most vinegars, so it won’t overpower your dish. The subtle sweetness adds a gentle boost, especially in Asian-inspired recipes.
We’ve tried it in stir-fries and salads, and it blends beautifully without stealing the spotlight. It’s not as sharp as white wine vinegar, but it brings balance.
Curious about more ways to make rice vinegar work harder for you? Take a look at rice vinegar substitutes for more ideas.
5 – Lemon Juice
You’ll never believe how easy it is to swap white wine vinegar with lemon juice. Lemon juice steps in like it was made for the job, offering a bright, zippy tang that’s super versatile. Use it in dressings, marinades, or sauces without a second thought.
The swap ratio is simple—1 tablespoon of lemon juice for every tablespoon of white wine vinegar. It’s slightly more sour, but the fresh citrus vibe adds a crisp finish to dishes. You can even dilute it with a little water if the zing feels too much.
We’ve tried it in vinaigrettes and on roasted veggies, and it blends seamlessly. Keep in mind, though, it’s more acidic, so go light if flavors need balancing.
If you’re curious about more clever ways to use lemon juice or need other options, check out these lemon juice substitutes for creative swaps.
6 – Sherry Vinegar
This one substitute will save your recipe when white wine vinegar is out of reach. Sherry vinegar is like its mellow, slightly nutty sibling. It’s smoother and less sharp, making it great for dishes craving subtle acidity. We find it works wonders in salad dressings, soups, or even a quick pan sauce.
Use it 1:1 as a straight swap for white wine vinegar. No math required. Its flavor is a touch richer, so keep that in mind if your dish needs crisp acidity. We’ve paired it with sautéed mushrooms, roasted chicken, and even a tangy coleslaw. It blends effortlessly and adds depth.
Sherry vinegar’s versatility blows us away, especially in recipes that benefit from a softer vibe. If you need more inspiration or alternatives, check out this article on sherry vinegar substitutes for plenty more ideas.
7 – Herb-Infused Vinegar (Basil or Dill)
Last but not least, if you’re already armed with white vinegar, we have a solution. Infusing it with herbs or spices works wonders as a quick substitute for tarragon vinegar. Plus, the flavor combos are endless.
Use fresh herbs like basil or dill and let them steep in white vinegar for at least an hour. You can also add dried herbs if that’s what you’ve got. The swap ratio is simple—1 tablespoon of leaves to 1 cup of white vinegar.
TIP: If your recipe calls for tarragon leaves and the herb itself, consider using dill-infused white vinegar for balance.
Herb-infused vinegars add punch without getting too complicated. They’re perfect for dressings or marinades that need a little something extra. Check out this guide to herb-infused vinegars for more flavor inspiration and tips on how to make your own at home.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.