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Top Rated Tarragon Recipes
A main-dish salad layered with flavors, this chicken salad delivers the best of the herb garden along with the wonderfully warm, creamy flavors of blue cheese, honey, and tarragon.
St. Patrick's Day is a holiday of drinking for many, but this recipe let's you eat and drink in the name of Ireland, albeit with an American beer (but a good one at at that).
Roasted rainbow carrots are complemented by tarragon oil, almonds, dried apricots, and a brown sugar vinaigrette.Recipe courtesy of Chef Lance Knowling
This recipe is great for busy work or school nights. It comes together easily and tastes delicious. Cook's tip: Use a fat separator or paper towel to degrease the wine sauce if there is too much fat in the sauce.Recipe courtesy of Perdue
This roasted ham recipe calls for marinating the meat overnight in a flavor-packed mixture of white wine, shallots, garlic, mustard, tarragon and spicy peppercorns. Serve it with steamed new potatoes tossed in chives and butter.Recipe courtesy the National Pork Board.
Start your meal with this fresh salad. If you can’t find blood oranges, substitute with clementines. Serve crisp glasses of grüner veltliner from Austria, which is a great partner for vinaigrette-topped salads. Adapted from a recipe by Samuel Haywood, executive chef and Director of Food and Beverage at The Harraseeket Inn in Freeport, Maine.Click Here to See More Salad Recipes
Try this refreshing and unique cucumber cocktail Created by Mixologist Justin Lavenue (North American Winner of the 2015 Bombay Sapphire Most Imaginative Bartender Competition).
This dish is ideal for any Super Bowl party as it’s very versatile. It can be served either hot or cold, making it my go-to dish to bring whenever gathering with friends. The trick is that I use fresh crab, which makes a big difference in the taste.
The only thing to say about this soup is that it is perfectly delicious; it is especially good cold, but then it is also especially good hot.
This simple recipe is one of the ingredients in a classic Béarnaise Sauce.
The herb-packed green goddess dressing will be your new culinary party trick: Drizzle it on kebabs, burgers, and salads, to turn every meal into the most flavor-packed food.This recipe is courtesy of Oh She Glows.
Short ribs braised in red wine or beer are great, but how about port for a change? Port is starting to make a comeback in bars and restaurants in America, so cooking with port just seems like a logical next step.See all braising recipes.Click here to see Heavenly Short Rib Recipes.
French Chicken Tarragon
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.
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The Herb That Makes Everything You Cook Taste Fancy
I'm not really supposed to love tarragon. After all, I have a deep and abiding hatred for the taste of licorice, and that's often how people describe the flavor of those tender, wispy leaves. And I don't think I'm alone: judging by how unpopular this herb is compared to heavy hitters like parsley, basil, and cilantro, plenty of other folks might have serious reservations about tarragon.
Why wouldn't they? Tarragon is fancy. It's French. It's old-fashioned and strange, no better than other esoteric herbs, like angelica, rose geranium, and summer savory.
But wait. Tarragon is fancy. And French. That means it's delicious and makes things taste super-impressive.
More than that, tarragon is a good partner. And first and foremost, tarragon pairs well with chicken. Sure, poultry tastes great with pretty much any herb, but chicken + tarragon = magic. I don't know why. All I know is it is truth.
The French, of course, know this well, and love to combine the two—and they usually throw some mustard into the mix, too.
Roasted Mustard Tarragon Chicken
If it's a hand's off chicken dinner you're into, tarragon can do that too. Case in point, the following one-pot wonder:
Tarragon and Lemon Roast Chicken
One more reason to grab some tarragon right now: We're right in the middle of asparagus season. Delicate asparagus deserves a equally delicate herb. Whether you fold chopped tarragon into softened butter or whisk it into a vinaigrette, the combo never fails.
Asparagus with Tarragon Sherry Vinaigrette
Delicate, pretty pink Arctic char (or salmon) also takes kindly to a dose of tarragon. Beginning to see a trend here? If a food is delicate, creamy, or mild-tasting, chances are it'll taste great with tarragon.
Poached Arctic Char with Basil-Tarragon Mayonnaise
Hold on. Did I say that only delicate-tasting foods taste great with tarragon? The punchy anise flavor can also conquer the heftiest steak. Unlike spice rubs, the suave French sauce called Béarnaise seduces steak rather than clobbering it.
Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise)
Unlike, say, parsley or cilantro, the anise-sweetness of tarragon even works brilliantly in desserts. Case in point: Sugary summer peaches.
Chilled Asparagus Soup with Tarragon Crème Fraîche
For soup: Cook the asparagus butts in 1¼ quarts water for 20 to 30 minutes. Allow to cool.
Blanch the three bunches of asparagus (not the tips) in salted water until very tender, then shock in salted ice bath.
Blanch spinach in salted water, then shock in a salted ice bath. In a blender, add blanched asparagus, 1 cup of cold stock and a pinch of spinach. Blend and continue until all asparagus, spinach and stock are used.
Pass asparagus mixture through a chinois. Stir in the cream and season with salt and pepper. Place in refrigerator for at least 1 hour.
For garnish: Blanch asparagus tips in salted water, then shock in a salted ice bath.
Clean and quarter morels and discard ends. In a medium-size saute pan, cook morels in a little olive oil. Add the shallots, garlic, salt and pepper. Cook for about 2 minutes over medium heat.
Whip crème fraîche until soft peaks form, then mix in the tarragon. Garnish with fresh herbs such as chives and parsley.
Divide soup into bowls and top with morel mushrooms, asparagus tips and tarragon crème fraîche. Garnish with fresh herbs of your choosing. Drizzle a little extra-virgin olive oil over the top.
- 4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground pepper, plus more to taste
- 3 teaspoons extra-virgin olive oil, or canola oil, divided
- ¼ cup finely chopped shallots
- ½ cup reduced-sodium chicken broth
- ½ cup dry white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon reduced-fat sour cream
- 1 tablespoon chopped fresh tarragon
Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to pan. Add shallots cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.
Return the chicken and any accumulated juices to the pan reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.
Tarragon Sauce Recipe
- 3 tablespoons butter divided
- 1 shallot minced
- ½ cup white wine
- 1 cup demi glace
- 1 tablespoon tarragon chopped
- salt and pepper to taste
My Top Choices for Demi Glace
Online Sources: Demi Glace
For those of you who do not want to make demi glace at home.
Demi glace is the most important ingredient for making classic "restaurant quality" brown sauces. All the great French brown sauces use demi glace. But it can also be used in soups, stews and braises. It's something you can make at home but it takes a long, long time to do it right and if you make one mistake, it can easily be ruined. Lucky for us, there are now some great sources for commercial grade demi glace and I want to share a few with you now. Everyone has their preferences so I suggest you give each a try to find out which product you like best. Savory Choice's Demi GlaceReady in minutes, Savory Choice beef demi glace allows home chefs to deliver impressive restaurant-quality meals quickly and cost-effectively. Professional chefs typically take at least 24 hours to prepare this traditional reduction sauce by simmering stock, vegetables, wine and spices to a velvety consistency. One of my first commercial demi glace products and still one of my favorites. For almost 25 years, More Than Gourmet has been the gold standard for flavor and quality when it comes to sauces, stock, and soup. This product comes in 1 pound tubs and 1.5 ounce pucks and even bigger sizes if you are a commercial establishment. I like buying 6 of the pucks at a time unless I'm doing a big party and need the pounder.
Chicken with Tarragon
Known as Poulet à l&rsquoEstragon in French, this simple, classic home-style dish was a favorite of James Beard, especially because it featured his favorite herb, tarragon. The French incorporate tarragon into a myriad of dishes and condiments, from béarnaise sauce to vinegar. And, according to Beard, it&rsquos &ldquothe best friend a chicken ever had.&rdquo To round the dish out into a full meal, we recommend serving it with Beard's Brussels sprouts with bacon.
- Two 2 1/2 to 3-pound frying chickens, cut in quarters
- 1/2 cup (1 stick) butter
- 2 tablespoons oil
- Salt and pepper to taste
- 8 to 10 shallots or 10 to 12 scallions, finely chopped
- 1 cup white wine
- 4 tablespoons fresh tarragon, chopped or 2 tablespoons dried
- 4 tablespoons fresh parsley, chopped
Melt butter and oil in a covered skillet large enough to hold all the chicken pieces. When the butter is hot, add the chicken pieces skin side down and brown. Turn them over and brown the other side. This will take about 10 minutes. Salt and pepper them well. If you don&rsquot have a large enough skillet, after browning the pieces place them in a covered Dutch oven or casserole and continue cooking.
Add the shallots or scallions. Lower the heat, cover the pan, and simmer very, very slowly for 15 to 18 minutes, or 20 minutes if the chickens are on the large side.
Remove the cover, increase the heat slightly, and add the white wine, tarragon, and parsley, scraping up any bits that have stuck to the bottom of the pan. Turn the chicken pieces again, and cook briskly for 3 or 4 minutes to reduce the sauce a little.
Serve with tiny new potatoes or James Beard's Brussels sprouts with bacon.
If you have tarragon on hand, consider using half as much as the recipe calls for as an introduction to this new flavor. While tarragon is a common ingredient in French cuisine, it isn't a flavor that Americans are as accustomed to, so you may want to ease into using it in your cooking, particularly if you don't have an adventurous palette. Also know that, unlike other herbs, the flavor of tarragon intensifies considerably when it's heated up. So, that's another good reason to go light in the beginning.
Using herbes de Provence in place of the tarragon is another way to ease into things. This blend layers tarragon with flavors that you're already familiar with. A one-for-one replacement should give you good results.
Tarragon is a versatile herb that's widely used in French cuisine. Find out how to select and store tarragon, as well as how to use it in cooking.
What is tarragon?
A popular and versatile herb, tarragon has an intense flavour that’s a unique mix of sweet aniseed and a mild vanilla. The leaves are narrow, tapering and slightly floppy, growing from a long, slender stem. It’s a key herb in French cuisine (it’s an essential ingredient in Béarnaise sauce), and goes very well with eggs, cheese and poultry.
Choose the best tarragon
Go for fresh-looking leaves, with no discolouration or wilting. French tarragon is considered to be the best – its flavour is more subtle than the coarser Russian tarragon. Dried tarragon is also available. Or, for a ready supply, keep a pot on your windowsill, or grow in your garden or window box.
How to prepare tarragon
Wash, then use whole sprigs or strip the leaves from the stalks and use whole or chopped.
How to cook tarragon
Use to make sauces for fish and poultry. Add to salad dressings use to flavour butter or white wine vinegar.
How to store tarragon
Fresh cut tarragon should be wrapped in damp kitchen paper, placed in a perforated bag and stored in the fridge. It will last for around 4-5 days. Dried tarragon should be kept in an airtight container in a cool, dark place – it should last for 4-6 months.
Preheat oven to 425°. Combine beets, ¼ cup vinegar, 2 Tbsp. oil, and ¼ cup water in a baking dish season with salt. Cover with foil and steam until beets are tender, 40–50 minutes. Let cool slightly. Rub off skins with paper towels cut beets into quarters (or ½” wedges if larger).
Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ cup oil in a large bowl season with salt. Let sit at least 2 hours.
Toss with pistachios and tarragon just before serving.
DO AHEAD: Beets can be marinated 2 days ahead. Cover and chill.
How would you rate Marinated Beets with Pistachios and Tarragon?
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This is a family favorite. i also experiment with different types of cheeses, but the real tangy cheddar seems to work best
These were incredible. Followed recipe exactly as I hadn't made before. Could maybe use a bit more cream next time.
I've been making this recipe for about 10 years - it was one of the very first I used off of this site. Everytime I make this dish, it garners rave reviews. When I make this for entertaining, I do not tweak it - just use the full heavy cream and good sharp white cheddar and you'll be glad you did! And usually people take seconds so you may want to make a double batch!
Made a couple of changes. Used baking potatoes and added a few sauted mushrooms. Was great and looked good too.
Oh and with all gratins I make, I heat up the liquid and than pour over and bake. Makes baking time more reliable.
I have made this many times tweaking the amount of cheese and tarragon. Have determined that 11 to 14 oz. of cheese is great and 5 teaspoons of fresh tarragon was perfect!
This is a PS to my earlier review. I too lowered the temperature of the oven (to 350) so the cheese would not "seize". In addition, I prefer to use a russet type potato, as yukon gold potatoes are waxy and do not have enough starch to contribute to thickening the sauce. Yes, cream is a thickener, but on a 1:1 ratio with wine, it takes quite a while to cook down enough to thicken the sauce.
Using this recipe as inspiration for a side dish to Easter ham, I changed the recipe a bit and came up with an all time favorite potato casserole recipe. First I substituted thyme for the tarragon, which we prefer. I used orange cheddar, instead of white (which we had available and which turned the gratin a beautiful golden brown) and I added a scant layer of chopped green onions and crumbled bacon between the potatoes. (which gave the dish color and made it more interesting) The aroma while cooking was heavenly. I was amazed by how the wine perfumed the dish (and the apartment) and created a smooth and creamy white wine cheese sauce. (I admit, I was a bit skeptical about how wine might affect the taste of the potatoes.) For the last 4 years I keep getting requests to make "those potatoes", and have even heard them described as being "outrageous". Even though I did not make the dish with tarragon and added a few ingredients of my own, I am giving it 4 stars for the wonderful combination of cream, wine, and cheddar.
With the exception of using fresh tarragon I made the recipe exactly as directed and was underwhelmed. They were very watery with little gobs of cheese curds. I was hoping for something rich and creamy. They were barely touched at the table.
Loved! Used 3 teaspoons fresh tarragon. Increased the cheese to 11 oz. I also warmed the cream and wine with the cheese and tarragon and poured over potatoes. Easier than layering. Awesome recipe. Oh, started at 375 degrees and increased to finish. Baked an hour and 10 minute.
Forgot to say that I scrubbed the potatoes very well, but I didn't actually peel them. It was still a very pretty gratin. just a little more on the rustic side.
This is a delicious change from regular gratin potatoes. I did find that it took a little bit longer to cook than the recipe allowed--about 10 minutes longer--but then again, my new oven may be a little bit off. I was a little heavy-handed with the spices, especially the tarragon (I used fresh from the garden) and my guests were very disappointed when it was gone.
I have been making this for 3 years it is always a hit at parties and a great alternative to the traditional!
Fantastic. Very rich though, so will only make sparingly. Added shallots softened in a nonstick frying pan.
Drop whatever you're doing and make this recipe. I was looking for something to use up a bag of baby red potatoes that were about to go soft and sprout, and this is what I found. Something in the additions of wine and tarragon make this smell almost sweet while baking, and it tastes wonderful on a crisp fall day. I used fresh tarragon and a little less salt and added a half hour of baking time.
I think 400 degrees was too hot for the oven. The cream was really boiling in there -- which often leads to the cream breaking down -- so i reduced to 350 degrees and cooked 90 mins. Turned out lovely.
I first made this for my boyfriend's 27th birthday dinner. I, too, added shallots, and he loved it so much that he ate the leftovers for a meal by themselves. This dish is definitely one of our favorites, and incredibly simple to make. It also seems that if its allowed to get rather brown on top, its even better.
Made this for easter dinner and it was a hit. Used a nice sharp Irish cheddar and added a shallots. Will surely make again, the hardest part was not digging in before dinner.
My family loves this recipe. the wine and tarragon are great together. and it goes well with any number of main courses as a nice addition. not overpowering.
As suggested by other reviewers, used fresh tarragon, cut back the salt and combined heavy cream and half&half. It needed longer cooking time but the end result was "worth the calories"!!
Rich and delicious. You can taste every drop of the cream. Worthy of a special occasion or company.
I've made this many times. I sometimes change around cheeses, such as making part cheddar, part gueyere. I also add thinly sliced yellow onion to the top layer for an almost crunchy top texture. I've also substituted herbs provecal for the tarragon, but still use the same portions. This is a nice change if you don't care for tarragon. Sprinkle with Locatelli at serving time.
Tarragon added a nice, unique twist to an old standard. As suggested previously, I used 5 tsp of fresh tarragon and it seemed about right. I covered the dish for the first 1/2 hour of cooking. No additional thickening (flour) was needed with yukon gold potatoes. I'll use sharper cheese next time.
Served this at a dinner party and earned rave reviews from all. The flavors were fantastic. Even those who don't care much for tarrgon thought this dish was wonderful. Will definitely make these again!
I used a good, dry white wine for this but disliked the flavor. I do like wine and use it often in dishes I thought it was distracting to this recipe. I sauted some leeks and shallots and added that to the layering process - will try again without the wine, with a sharper cheddar and with a mix of half and half, milk and Wondra flour. It looked absolutly beautiful but too much wine flavor for me.