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 - 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 - 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 - 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 - 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 | 4-5 heads of lettuce
4-5 heads of lettuce 4 Tbsps olive oil 2 1/2 Tbsps tarragon vinegar Pepper Salt Mint, finely chopped - Stuffed Eggs | Hard boiled eggs, cut in half
Hard boiled eggs, cut in half Olives Capers Anchovies Truffle trimmings Tarragon Pepper Butter
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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