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 - Elder Flower Vinegar
2 gallons of strong cider-vinegar Tarragon vinegar Lemon pickle Cauliflower - Smoked Herring a la Flamande
6 Herrings Small yellow onion Parsley Chervil Tarragon Mushrooms Salt and white pepper Butter 1 teaspoon oil Lemon Lemon Juice - Béarnaise Sauce
4 egg yolks 4 Tbsps oil or melted butter 1 Tbsp of plain or tarragon vinegar 2 Tbsps hot water Salt and pepper - Eggs with Burned Butter
3 eggs 2 tablespoons butter seasoning tarragon vinegar - 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 - Herring Salad with Oil and Vinegar
1 medium-sized salt herring 2 or 3 pared apples 2 or 3 cold boiled potatoes 4 tablespoons oil 2 tablespoons vinegar 1 tablespoon sugar 1 tablespoon tarragon Chervil and parsley chopped white p - Lamb Chop of Spring Lamb, Statler
Lamp Chop, weighing about 6 ounces Hominy Mushrooms Tarragon butter Artichoke bottom Fresh peas Dolphin potatoes. Dolphin potatoes: 1/2 puff paste 1/2 mashed potato - Turbot en Mayonnaise
Fillets of turbot Oil Tarragon vinegar Salt Pepper Hard boiled eggs, chopped Pickled cucumbers Anchovies Tarragon leaves Beets Capers Aspic Jelly - Lettuce Salad | 2 large lettuce
2 large lettuce 1 tsp salt 1/2 tsp pepper 3 ounces salad oil 2 ounces English vinegar or 1 ounce French vinegar Tarragon Chevies
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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