HOME > Chowhound > Home Cooking >

Discussion

Favorite recipe using fresh tarragon?

I have a bunch of fresh tarragon that needs to be used. Any suggestions? Thanks.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. It's a very strong flavor, but I find it works well with sautéed mushrooms, in a lemony vinaigrette, or with salmon dishes. It's also great for flavoring a broth for steamed mussels. Or a brandied creamy sauce for steak... hmm. I guess you could use it for a bunch of things ;-) take your pick.

    1. (1) Toss some fresh asparagus with olive oil, S&P, chopped shallots and some chopped fresh tarragon. Roast in a hot oven on a sheet pan for about 10 minutes.

      (2) Bearnaise sauce, pick your recipe.

      1. an old classic: chicken in a tarragon cream sauce. pick your favorite classic french cookbook & go to town.

        1. Anything with tuna: tuna melt, tuna salad, tuna casserole - it's a delicious pairing. I recently made a quick lemon/tarragon mayo, seared some albacore steaks and made sandwiches.

          1. Of course bernaise sauce. But also nice simply tossed in a salad. Great freshness and flavor.

            1 Reply
            1. re: chef chicklet

              My favorite is definitely the scallops with mashed potatoes and tarragon sauce from Bon Apetit. I use the rest of the tarragon from the bunch as a garnish.

              http://www.epicurious.com/recipes/foo...

            2. All of the above, but I'll add lobster as possible delivery system for the tarragon. In past I've made both a tarragon mayo and a tarragon butter for the creature. As well, I have made a paste, which is essentially a pesto, using tarragon, and then rubbed it between the skin and flesh of a roasting chicken. You just have to make sure that everyone at the table is 'down with' tarragon. Many aren't.

              1. I LOVE this dish...

                Roughly, saute boneless skinless chicken, cut in chunks, when done, set aside, add diced tomato to the pan and cook down enough to get rid of too much tomato liquid. Add some white wine or white wine vinegar. Cook down as necessary. Add minced garlic, S & P, chopped fresh tarragon, a bit of butter, add chicken back in until heated through. Adding cream is optional at this point, great either way, I usually don't though. Serve over pasta, or rice, or nothing if doing low carb. Top with parm or other appropriate cheese. I call this Tomato Tarragon Chicken, and I was surprised at how much I love this pretty simple dish. You could also use whole chicken breast and then top with the sauce.

                1. I love fresh tarragon in scrambled eggs.

                  1 Reply
                  1. re: Megiac

                    i love it with scallops and musthrooms
                    it is also a great fit with roast chicken. i make some tarragon butter and throw the butter into the roasting pan when the the chicken has less than 10 minutes left to cook.

                  2. Breakfast this morning: an omelette; the filling was a couple of thin tomato slices, 1 tsp minced fresh tarragon, and some diced Le Pizy (an artisanal cheese from Quebec - think a deliciously malodorous camembert). Heaven.

                    1. I just enjoyed whole wheat tortellini with orange tarragon and blood orange olive oil as a salad topper for greens. It was delicious!

                      1. Penne pasta salad with sugar-snap peas, kalamata olives, pecans, and tarragon. (The dressing is a simple olive oil and lemon vinaigrette.) I've tried it without the tarragon, and it's just not as good. The tarragon kicks it out of the park.

                        Anne

                        1. Figs!!! Figs and Tarragon is an orgasmic combo.
                          Also, someone mentioned tuna, and I really like it in this salad: can of tuna in olive oil, can of white beans, olives, sundried tomatoes, mixed. Mix in chopped tarragon. I sometimes add quinoa. It's a great simple little salad.

                          Finally, a pannini with tarragon, gruyere cheese, and pear.

                          1. This is a favorite from Epicurious:

                            Asparagus with Hazelnuts and Tarragon Vinaigrette
                            http://www.epicurious.com/recipes/foo...

                            1. I love mussels with tarragon. Soften some minced shallot in unsalted butter. Add white wine and chopped fresh tarragon. Bring to a boil. Add mussels, cover, reduce heat a bit and in a few minutes you've got dinner. With crusty bread.

                              Similar treatment with your favorite fish filets. Bring white wine and chicken stock (a bit more wine than stock...maybe 65/35) to a boil in a skillet. Add fish and cover. When fish is done...about 8 minutes per inch of thickness over medium high - high heat...remove from skillet. Whisk in cold diced unsalted butter and chopped fresh tarragon. As soon as butter is melted and blended, pour over fish and serve.

                              1. lemon tarragon chicken salad:
                                poach or bake in milk (preferred) four chicken breasts - cool and then cut to 1/4 in slices (I guess you could use store bought and shredded rotisserie chix)
                                Make dressing: 2/3 c sour cream or creme fraiche, 1/3 c mayo, zest and juice one lemon, salt, pepper, lots of chopped tarragon, maybe a pinch of sugar, 1/2 c chopped or sliced red onion. You can also add steamed asparagus, cut into 1 1/2 inch pieces or steamed string beans.

                                1. A simple idea, but great nonetheless, for you to combine a lot of the things that go well with tarragon (chicken, mushrooms, potatoes, carrots, heck even throw some butter in there) is to make a chicken pot pie with tarragon, or similarly some sort of pasty with the same ingredients.

                                  1. 1) Bernaise sauce
                                    2) Tarragon chicken salad