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 | 1 quart brown mustard seed
1 quart brown mustard seed 1 handful parsley 1 handful chervil 1 handful tarragon 1 handful burnet 1 tsp celery seed 1 tsp cloves 1 tsp mace 1 tsp garlic Salt to taste Vinegar - 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 - 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 - Lobster a l"Americaine
3 live lobsters, 2 pounds each 1/4 cup olive oil Salt, Cayenne pepper 3 ounces brandy 1 carrot, chopped 1 onion,. minced 2 bay leaves 2 glasses white wine 2 cups fish stock 6 tomatoes, peeled - Summer Eel
2 ounce mulberries 2 ounce tender nettle sprouts 2 teaspoons parsley 2 teaspoons chervil 2 teaspoons tarragon Fresh pimpinelli Sprig of thyme, cut fine Butter 2 pounds eel, cleaned, skinned, c - 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 - Orange Salad | 6 oranges
6 oranges 6 tablespoons olive oil 3 tablespoons tarragon vinegar 1/4 teaspoon salt 1/2 cup port wine 1 teaspoon sugar 2 heads lettuce - Potato Salad | 8 cold, boiled potatoes, sliced
8 cold, boiled potatoes, sliced 1 onion, finely cut 3 parts oil 1 part tarragon vinegar Pepper Salt Sweet herbs, powdered Mint, finely minced Parsley, finely minced Chervil, finely minced Ta - Turbot en Mayonnaise
Fillets of turbot Oil Tarragon vinegar Salt Pepper Hard boiled eggs, chopped Pickled cucumbers Anchovies Tarragon leaves Beets Capers Aspic Jelly
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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