Tarragon Recipes
51 Recipes Next Page >>Recipes Featuring Tarragon
- Tarragon Vinegar
Tarragon 1 gallon of strong white wine vinegar 1/2 ounce of isinglass Cider - French Mustard | Green tarragon leaves
Green tarragon leaves Cider vinegar 1 clove garlic, finely minced 4 ounces mustard powder Salad oil - Miss Maitland's Mayonnaise
2 eggs 1/2 teaspoon of salt Pinch of cayenne White pepper Mustard 1/2 teaspoon of lemon juice 1/2 pint of olive oil 2 tablespoons of tarragon vinegar - Club French Dressing
1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons brandy 2 tablespoons Tarragon vinegar 2 tablespoons olive oil - Stuffed Eggs | Hard boiled eggs, cut in half
Hard boiled eggs, cut in half Olives Capers Anchovies Truffle trimmings Tarragon Pepper Butter - Bearnaise Sauce | 4 egg yolks
4 egg yolks 1/2 teaspoon salt cayenne 4 tablespoons oil or butter 1 tablespoons tarragon vinegar 1 tablespoons hot water 1 teaspoon chopped parsley - Elder Flower Vinegar
2 gallons of strong cider-vinegar Tarragon vinegar Lemon pickle Cauliflower - French Mustard | 4 tablespoons of the best English mustard
4 tablespoons of the best English mustard 2 teaspoons of salad oil 2 teaspoon of white sugar 2 teaspoons of salt 1 teaspoon of white pepper 1 small garlic minced very fine Tarragon vinegar Oil - Tartare Sauce | 4 egg yolks
4 egg yolks 1 teaspoonful of mustard 1/2 a teaspoonful of salt olive oil tarragon vinegar pepper cayenne 2 shalots 2 tablespoonfuls of chopped pickled onions gherkins - Fine Herring Salad
1 salt herring, soaked and boned 3 cold boiled potatoes 2 cold boiled beets 2 large apples 4 tablespoons salad oil 2 tablespoons vinegar 1 tablespoon sugar White pepper Chopped tarragon and Po
About Tarragon
- Tarragon is often used in the preparation of fish, potatoes, bean salad, cucumber salad, eggs, and more
- Tarragon is a relatively new cooking ingredient because it was not used in Europe until the 17th century and the USA in the 19th century
- Fresh tarragon contains rich oils and is much more potent than dried tarragon - use in small doses
- Blend tarragon with butter, lemon, and chives to baste seafood or chicket
- Tarragon contains eugenol (a dental analgesic) and was used by people of Ancient Greece to treat tooth pain
- French tarragon is sweeter and more delicate than its Russian counterpart
- Tarragon is the key flavor in French sauces such as Bearnaise, tartare, and rigavote
- French culinary enthusiasts dubbed Tarragon "The King of Herbs"
- When growing this spice, plant in a sunny and warm location with soil that drains well
- Tarragon is often combined with vinegar and garlic to pickle foods or make relishes
- Flavors that can be perceived in tarragon include mint, licorice, anise, and fennell
- The scientific name for Tarragon is Artemisia dracunculus which translates to "little dragon," likely a description of the leaf shape or root pattern
- Tarragon was first harvested in regions near southeast Russia and China and was introduced to Europe by the Mongols
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