HOME > Chowhound > General Topics >

Discussion

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.

  1. Click to Upload a photo (10 MB limit)
Delete
  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.
            http://www.chow.com/ingredients/225

            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.