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 - Steak a la Victor Hugo
1 porterhouse steak Victor Hugo sauce: 1/2 tsp shallot, finely chopped 1 Tbsp tarragon vinegar 1/3 cup butter 2 egg yolks 1 tsp lemon juice 1 tsp meat extract 1/2 tsp horseradish - Turbot en Mayonnaise
Fillets of turbot Oil Tarragon vinegar Salt Pepper Hard boiled eggs, chopped Pickled cucumbers Anchovies Tarragon leaves Beets Capers Aspic Jelly - Potted Beef
10 lbs beef round 3 tsps salt 1 tsp pepper 1 tsp cloves 1 tsp mace 1 tsp cinnamon 1 tsp allspice 1 tsp thyme 1 tsp basil Bacon, cut as thinly as possible 3 Tbsps Tarragon vinegar or 1/2 pint - CYNDI'S SUN-DRIED TOMATO HERB BREAD
2/3 CUP BUTTERMILK, ROOM TEMPERATURE 1/4 CUP DRIED TOMATOES (DO NOT USE OIL PACKED, AND USE SCISSORS TO CUT INTO SMALL PIECES) 2 TBSPS OLIVE OIL 1/3 CUP WARM WATER 1/4 TSP SALT 2 TBSPS SUGAR - 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 - Salad Dressing
1 teaspoon salt 1/4 teaspoon pepper chopped onion chopped green pepper 3 tablespoon ketchup 1/2 tablespoons Worcestershire sauce 6 tablespoons oil 3 tablespoons Tarragon vinegar - Lettuce Salad | 2 heads of lettuce
2 heads of lettuce Yolks of 2 hard boiled eggs 1 tsp French mustard Pepper Salt 4 Tbsps oil 1 Tbsp tarragon 1 Tbsp vinegar Chervil Garden cress Tarragon, finely chopped Hard boiled eggs - 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 - Veal Saumone
3 pounds veal 1 tablespoon slat 1 teaspoon saltpeter 3 sliced onions 1/2 lemon, sliced 3 bay leaves Parsley 10 whole cloves Few juniper berries 1 teaspoon crushed white pepper Few tarragon l
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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