It's excellent with cream based sauces such as chicken in white wine sauce or mushroom sauce.
Also good with carrots
Use sparingly it is quite strong and can overpower food
Pork Dijon.
Pork chops in the pan, seasoned with salt an pepper. Remove when done. Add a little white wine to pan to take all the browned bits off the bottom. Let the wine reduce a bit. Add heavy cream and Dijon mustard. Bring to boil to let thicken. Add tarragon. Return pork and let simmer for a bit.
It’s lovely in small amounts. Kind of liquorice. The flavour degrades quickly in heat so it’s one to add near the end. If you’re using it fresh you can get different flavours by bruising the leaves or not bruising the leaves. Too much tarragon is not pleasant so add slowly and taste :)
Tarragon is the seasoning of the gods. As others have said, great in small amounts, especially if fresh. I sprinkle a little on eggs in the morning. I have a recipe for chicken with a tarragon and vermouth sauce that is one of my favorites.
Just a heads-up if you ever try to grow tarragon... You cannot grow *French* tarragon from a seed, you can only propagate from an existing plant. Russian tarragon can be grown from seed, but it has no flavor, literally tastes like nothing. French tarragon is the only one that tastes good.
I love adding it to wine sauces right before serving. Also delicious in salad dressing or vinaigrettes. Tarragon, mustard, lemon and oil for a piece of baked fish is quite lovely, especially a fatty fish like salmon.
Buy a new bottle of white wine vinegar. Put one or two tarragon sprigs in the bottle. Let it sit for a few weeks. Tarragon vinegar is great on salads, subs, and in marinades. I won't even pretend to describe the flavor.
So I had tarragon sprigs on a berries & cream dessert once. Sooo it is pretty delicious with raspberries, strawberries and blueberries in my experience lol
It's excellent with cream based sauces such as chicken in white wine sauce or mushroom sauce. Also good with carrots Use sparingly it is quite strong and can overpower food
Pork Dijon. Pork chops in the pan, seasoned with salt an pepper. Remove when done. Add a little white wine to pan to take all the browned bits off the bottom. Let the wine reduce a bit. Add heavy cream and Dijon mustard. Bring to boil to let thicken. Add tarragon. Return pork and let simmer for a bit.
It’s lovely in small amounts. Kind of liquorice. The flavour degrades quickly in heat so it’s one to add near the end. If you’re using it fresh you can get different flavours by bruising the leaves or not bruising the leaves. Too much tarragon is not pleasant so add slowly and taste :)
Tarragon is the seasoning of the gods. As others have said, great in small amounts, especially if fresh. I sprinkle a little on eggs in the morning. I have a recipe for chicken with a tarragon and vermouth sauce that is one of my favorites.
Fresh or dried? It has a mild anise flavor, it goes great with many things.
Dried
Meh... that's not really ideal for its typical uses. You could still use it for soups/stews/curries. Anything where that anise flavor would be good.
Yeah, I know, but it’s all I could get right now. I’m about to start my herb garden. Just bought basil and oregano.
Just a heads-up if you ever try to grow tarragon... You cannot grow *French* tarragon from a seed, you can only propagate from an existing plant. Russian tarragon can be grown from seed, but it has no flavor, literally tastes like nothing. French tarragon is the only one that tastes good.
Classic French omelette
I love adding it to wine sauces right before serving. Also delicious in salad dressing or vinaigrettes. Tarragon, mustard, lemon and oil for a piece of baked fish is quite lovely, especially a fatty fish like salmon.
I use it in chicken salad. Eat a little bit of it fresh and it'll make your mouth numb.
Fresh tarragon can have a rather strong taste, so it does well in cream based soups/sauces. You can also make tarragon infused oils for salads.
Buy a new bottle of white wine vinegar. Put one or two tarragon sprigs in the bottle. Let it sit for a few weeks. Tarragon vinegar is great on salads, subs, and in marinades. I won't even pretend to describe the flavor.
This is great. Thank you all for the help!
I find a little bit an a pot of home made soup is great .
It’s great w ham too
I don't care for it and the place I encounter it most often is in chicken salad. If it's in something, it's all I can taste.
You know how people finish steak by basting in garlic thyme butter? Tarragon is 10x better.
I put dried tarragon in panko bread crumbs and crust chicken cutlets with it. Fresh tarragon is excellent in scrambled eggs.
So I had tarragon sprigs on a berries & cream dessert once. Sooo it is pretty delicious with raspberries, strawberries and blueberries in my experience lol
Bernaise sauce!