I’m in Armenia right now, where the produce is incredible, and I bought about a kilo of tarragon for 30 cents (no choice but to buy in vast quantities...) It's flavorful, potent stuff.
So, besides omlettes, what tarragon preparations (preferably which use lots) do you recommend?
Well, tarragon is a rather strong (to me) herb, so I would see it easily becoming too much in a dish. I suggest various forms of preserving it. Dry it, make vinegar and perhaps flavor an oil with it. Oh yes, an tarragon mayo is very nice to have in the summer and I have seen tarragon mustards.
Tarragon pairs beautifully with chicken. Chicken Cordon Bleu, Chicken breasts in a creamy tarragon sauce....
Make Tarragon vinegar. In fact you should preserve it in white wine vinegar
Grilled lamb with mustard tarragon marinade
It also pairs well with shellfish and salmon
It's excellent in sauces from bernaise to tartar
Put some in your scrambled eggs
Pair with fines herbs, not strong aromatics like rosemary, sage and thyme
The recipe linked below, from Gourmet Magazine, for "Poached Salmon with Tarragon Sauce and Fingerling Potatoes," is excellent. The tarragon sauce is to die for, and works equally well with fish, potatoes, and chicken.
If you have Julia Child's Mastering the Art of French Cooking, her recipe for Chicken with Tarragon is really delicious as well.
Tarragon is also great with pork. I like to take pork chops, brown them in butter, remove and add to the pan orange juice, lemon juice, honey, tarragon, and maybe a little more butter depending on how much fat the chops released (all amounts according to taste). Once the sauce thickens a little, put the chops back in to finish cooking to your desired doneness. Serve with buttered noodles or mashed/roasted potatoes and roasted green beans. Easy and delicious.
You could infuse oil--Thomas Keller's technique in TFL cookbook works well. I think it will last refridgerated for a month. Truth is, a little goes a long way, so I kilo is quite a bit to work with. Bearnaise sauce is good on fish, chicken, and, while I typically don't adulter steak, it complements steak really well.