Tarragon
A little French flair for your kitchen! Tarragon is an aromatic herb with a sweet, anise-like flavor that adds a distinctive touch to simple dishes and rich sauces.
Uses
Try tarragon with chicken, fish, eggs, potatoes, and creamy sauces. Stir a pinch into salad dressings, mustard sauces, or herb butter. Its bold flavor goes a long way, so start small and taste before adding more.
From the Colonel
This fine herb has a lot in common with anise. Both are very aromatic and have strong and similar flavors. Tarragon is used in abundance in fine French cooking and is used in sauces as well. Béarnaise, just wouldn’t be the same without tarragon. This is another herb that wants to be used with prudence as the tarragon flavor is so bold it wants to take over other flavors and herbs. When infused with a white wine vinegar, tarragon vinegar is one of the finest herbed vinegars for cooking and salads.
Two Quick Recipes
Lemon Tarragon Butter
Combine 4 tablespoons softened butter, ½ teaspoon dried tarragon, 1 teaspoon lemon juice, and a pinch of salt and pepper. Let stand for 10 minutes to allow the flavors to blend. Melt a spoonful over warm fish, chicken, or steamed vegetables.
Tarragon Dijon Vinaigrette
Whisk together 3 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, and ¼ teaspoon dried tarragon. Season with salt and pepper, then let stand for 10 minutes before whisking again. Drizzle over a green salad, cooked potatoes, or roasted vegetables.