I have never used tarragon and I now have a large container of dried tarragon (a gift). Any suggestions on how to use. Thanks.
It's a pleasant, sweet flavor that works with chicken, shrimp, and tuna salads that are not otherwise over-spiced.
I frequently work it in with melted butter and refrigerate it for use as tarragon-butter pats to be inserted in the middle of hamburgers before grilling. An old "21 Club" tradition.
Probably the best known and most classic use for terragon is a bearnaise sauce, which is basically a hollandaise with terragon flavoring the egg yolks. Tons of recipes for both on-line. Use a teaspoonful to flavor any kind of otherwise unflavored vinegar, such as rice, wine, or cider vinegars, and use in a vinaigrette. My only caution is that I personally don't care for terragon and garlic mixed together, but not everyone will share my opinion.
My method for making terragon butter is a bit different than Veggo's, but either will work like a charm. I simply mash it into room temperature butter, roll into a log in plastic wrap and refriegerate. Then melt a goodly chunk over a broiled steak or chop. Terragon butter is also good to use in a sauce after you've cooked a good quality steak. Remove steak from frying pan to a warm plate, deglaze the pan with a little red wine, a little beef stock if you have it (or some water will do), reduce to half, then add a small taste of cognac, take it off the flame and add a tablespoon or so of terragon butter, taste, correct seasoning, pour over steaks, invite me to dinner. If you have any shallots, you can saute a tablespoon or so in the meat drippings and then proceed as above. Terragon also good just sprinkled on meats before cooking.
You say "large" container? I would make sure the lid is tight, slip it into a zip lock bag, and stash it in the freezer to keep it at peak flavor as long as possible. Oh... And quirky soul that I am, I LOOOVE eggs benedict with bearnaise sauce instead of hollandaise. Your taste buds have some fun ahead of them!
Excellent advice. My tarragon butter is a bit different. I add a T finely minced tarragon to a 1/4 c. of white wine and a T finely diced shallot, then reduce to a glaze in a saucepan. Cool, then add 5 T room temp. butter and another T finenly minced tarragon. Stir well, then wrap in plastic wrap and refrigerate. Serve over grilled or pan-seared steak.
No shortage of terragon here, I have farmer clients that are growing 100's of acres of the stuff. They distill it into terragon oil.
Tarragon is also good with eggs.
The Chow ingrediant list has a lot of good info about tarragon. It says the affinities are Asparagus, beef, carrot, cauliflower, chicken, fish, lamb, mayonnaise, mushroom, mustard, olive oil, shrimp, sour cream, tomato, vinaigrettes.
There are also a bunch of recipes on the right side of the above link. I bought tarragon for the Egg Salad Gribiche and it was very nice. I couldn't find fresh tarragon so I used dried. My conversion is 1 tablespoon of fresh tarragon = 1 teaspoon dried. I also tried the French lentil soup which was good.