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Dried Tarragon

I have never used tarragon and I now have a large container of dried tarragon (a gift). Any suggestions on how to use. Thanks.

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  1. 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.

    1. 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!

      1 Reply
      1. re: Caroline1

        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.

      2. 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.

        1. I like tarragon in creamed soups such as mushroom, or carrot and parsnip.

          1. 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.

            1. Pickeld beets are good with a tarragon-infused white wine vinegar.

              1. thank you all for your recommendations.

                1 Reply
                1. re: foufou

                  My favorite uses: tarragon chicken salad, sprinkled on buttered steamed carrots, simmering in soups as aromatherapy.

                2. Growing tarragon in my small herb garden this summer with plans to dry out what's left in late September. Love tarragon with cream of mushroom soup, chicken with mushrooms, roast chicken, savory crepes, frittata or quiche. They go particularly well with mushrooms.

                  1 Reply
                  1. re: Diane in Bexley

                    Try classic Chicken Salad with good mayonnaise, red onion, chicken and tarragon in addition to your other choices. Distinctive and delicious, it was one of our best sellers.

                    While you still have fresh tarragon, try slipping sprigs of fresh tarragon under the skin of a chicken to be roasted.

                  2. I love tarragon. I use it on chicken breasts with a splash of soy, dash of olive oil, chinese 5 spice and top with the dried tarragon, then grill. It is also good in scrambled eggs, and I add it to split pea soup, or creamy tomato soup. There are a lot of really good ideas on this thread, that I am going to have to remember.

                    1 Reply
                    1. re: danhole

                      One of my husbands favorite sides with baked chicken is one that uses tarragon. I saute garlic and diced onion in butter and olive oil until soft. Add sliced mushrooms, quartered artichoke hearts, tarragon and cream. I like to let it simmer for a while because the flavors really come together. Right before serving I stir in a bit of grated parmesan cheese. Yummy!

                    2. one of my favorites hasn't been mentioned yet...i love tarragon with beets.

                      since you have dried tarragon & not fresh, i'd use some to make a tarragon vinaigrette [oil, tarragon, shallot, S&P, dijon mustard, and lemon juice or balsamic vinegar], and drizzle it over a salad of arugula, endive, roasted beets, walnuts & goat cheese.

                      you can also season beets, zucchini, carrots or new potatoes with a similar marinade/dressing, then oven-roast or grill them.

                      1. I agree with others who suggest using it with chicken...here's a really great recipe that's quick and elegant...we love epi's Chicken Louisa:


                        1. I too adore tarragon, and have found that it works with many things. I LOVE it in tuna salad--add some shell pasta to your favorite tuna salad recipe, throw in some tarragon to your taste, and you have a wonderful, cooling summer dinner.

                          And as others have said, it's wonderful in eggs. I have even added it to canned vegetable beef soup for a drastically delicious improvement!

                          Mmmm...as you can see, the possibilites are almost limitless. Enjoy!

                          1. green goddess dressing... if the recipe doesn't have tarragon, its not really green goddess