Tarragon - how do you use it?

We bought some for a salad…

It’s not a “usual” in my herb usage, so I’m curious what your favorite applications of tarragon are.

Thanks!

For me, it’s a herb for chicken.

It goes, chopped, along with other soft herbs under the skin of a whole chicken for roasting. Or, as a flavouring in a wine & cream sauce - also for chicken.

Although I’ve never made it, I will almost always have a bearnaise sauce on the rare occasions when I order a steak in a restaurant.

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What @Harters said.

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My favourite local bistro currently has it on their autumn menu as a mushroom & tarragon sauce. Hake is the main event, along with a potato rosti & spinach. I’ve not eaten it but have never had a bad dish there so presume it will work.

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Eggs-especially soft scrambled
Mixed in breadcrumbs for broiled fish
Delicious pan fried with artichokes
Flavor oil

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That whole dish sounds so delicious

Do you infuse your own oil? I also saw something about tarragon vinegar.

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I love tarragon on roasted carrots.

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Yes, I warm grape seed oil, add the tarragon, turn off heat, steep 20 mins, strain and bottle.

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Salsa verde

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Do you use a recipe? I’ve never added tarragon in any of my salsas and sauces.
I’m willing to try :slight_smile:
Interesting.

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Chicken also. I don’t use it much, but it’s pretty common in a cold chicken salad.

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I don’t use tarragon very often but how about:

bearnaise sauce (mentioned already):

green goddess dressing:

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We make Turkey salad with tarragon from Thanksgiving leftovers.

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I grow it so I can have it on corn on the cob. So good.

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Thanks - how long can it stay out? Or is it that one uses it up faster than the question becomes relevant?

Oh how interesting - so it’s good with corn… that’s good to know, I love corn in all it’s forms!

Hi @NOVA_Nate - thanks! That makes sense being chicken-adjunct, and sounds good!

Always meant to try green goddess but never have - thanks!

I’d love your salsa verde recipe too @pilgrim!

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