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 - 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 - 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 - Sauce Cumberland
Few shallots Tarragon vinegar 3 oranges 1 lemon 1 orange rind, grated 1 lemon Juice of 1 orange and 1/2 lemon 1 glass Madeira wine Dash paprika Pinch of ginger Little English Mustard Curran - Egg Salad | 6 hard boiled eggs, sliced
6 hard boiled eggs, sliced 1/2 tsp salt 1/4 tsp black pepper 3 Tbsps olive oil 1 Tbsp tarragon vinegar 1 Tbsp onion juice 1 Tbsp parsley, chopped - 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 - Stuffed Eggs | Hard boiled eggs, cut in half
Hard boiled eggs, cut in half Olives Capers Anchovies Truffle trimmings Tarragon Pepper Butter - 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
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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