Popular Uses for Tarragon
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French Cuisine
• Tarragon is a cornerstone of traditional French cooking. It’s essential in béarnaise sauce—served with steak or vegetables—and is commonly used in fines herbes, a classic French herb blend. Tarragon chicken and cream sauces also highlight its anise-like flavor. -
Herbal Infusions and Vinegars
• Tarragon-infused vinegar is tangy, aromatic, and a staple in French kitchens. It’s often used in vinaigrettes, marinades for meats or vegetables, or as a seasoning splash for roasted potatoes or greens. -
Seafood
• The slightly sweet, licorice-like flavor of tarragon complements delicate seafood like salmon, trout, shrimp, and also scallops. Use it in compound butters, white wine reductions, or as a final seasoning after pan-searing. -
Poultry Dishes
• Tarragon pairs beautifully with chicken as well as turkey. Mix it into marinades, stuff under the skin of roasted birds, or incorporate into pan sauces made with drippings and cream for a refined finish. -
Herbal Butter
• Blend tarragon minced into softened butter with lemon zest, garlic, or parsley to make a flavorful compound butter. Ideal for melting over steaks, fish, or grilled vegetables. -
Salad Dressings and Dips
• Tarragon adds complexity to creamy dressings like ranch or green goddess. It also enhances yogurt or sour cream-based dips, providing a herby depth that balances rich or tangy bases. -
Garnish
• Fresh or dried tarragon can be sprinkled over soups, roasted vegetables, or egg dishes right before serving, offering a burst of fragrance and flavor. -
Herbal Tea
• Steep tarragon leaves can be alone or also with lemon, mint, or chamomile to create a soothing herbal tea. It’s believed to aid digestion and promote relaxation.
Creamy Tarragon Sauce recipe, The Spruce Eats
Product of UK
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