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Tarragon Ideas

akp Oct 29, 2010 03:16 PM

I have a ton of tarragon in my herb pot that I need to use up. Any creative ideas? Thanks!

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  1. v
    Val RE: akp Oct 29, 2010 03:31 PM

    Well, this one only uses 2 Tablespoons but it is really unbelievable for how few ingredients and how awesome the flavor is:

    1 Reply
    1. re: Val
      akp RE: Val Oct 29, 2010 03:43 PM

      Thanks Val. I love tarragon with chicken and looks like a great version. Will make this week!

    2. todao RE: akp Oct 29, 2010 04:42 PM


      1. Veggo RE: akp Oct 29, 2010 05:19 PM

        Tarragon butter is delicious on hot dinner rolls, and an idea I credit to the "21" Club is a pat of tarragon butter in the middle of a good grilled burger.

        1 Reply
        1. re: Veggo
          karykat RE: Veggo Oct 29, 2010 06:35 PM

          Make tarragon butter and freeze it. It will seem fresh in the middle of winter when you want to make some tarragon chicken or use it on vegies or on bread or anything else. May make a good gift too.

          Of course, you can make tarragon vinegar too.

          What's left of my tarragon plant is still looking good after last night's light frost.

          Not too many days of fresh tarragon outside left with our forecast.

        2. m
          montrealwaitress RE: akp Oct 29, 2010 11:23 PM

          this is from food and wine: it's a dipping sauce and amazing. i am totally addicted to it and put it on everything from spring rolls to french fries.
          1/4 cup mayo (i tried veganaise tonight and it worked fine too - but mayo is, um, better)
          1/8 cup veg oil
          1 1/2 tsp grated fresh ginger
          2 tbsp fresh tarragon, chopped
          juice of 1/2 lime
          pinch salt

          throw it all in the small bowl of your food processor, or mini food processor or blender - and blend until thoroughly mixed. i don't even bother grating the ginger or cutting the tarragon, i just throw it all in and let the processor work.

          2 Replies
          1. re: montrealwaitress
            dfrostnh RE: montrealwaitress Oct 30, 2010 03:52 AM

            yum, that looks good!

            I still haven't made any tarragon mustard or frozen it mixed with butter. I'm running out of time here in zone 5.

            1. re: montrealwaitress
              karykat RE: montrealwaitress Oct 30, 2010 12:25 PM

              I wouldn't have thought to combine tarragon and ginger. Sounds interesting.

            2. j
              janniecooks RE: akp Oct 30, 2010 05:04 AM

              several other threads that discuss using tarragon can be found here:


              1. mangeur RE: akp Oct 30, 2010 06:17 PM

                Use it as the major flavor in tarter sauce.

                Consider Sauce Gribiche for fish, al dente asparagus, grilled radicchio or endive or romaine, boiled tongue. http://www.epicurious.com/recipes/foo...

                Stuff it under the skin of chicken before roasting.

                1. mamachef RE: akp Oct 31, 2010 10:19 AM

                  Great in a compound butter with some zest and pepper, on tuna steaks. I had a boyfriend once who liked using large sprigs of it as bbq brushes: he'd dip the sprigs into melted butter and use it to apply butter to chicken or lamb chops.. Lent a decent flavor to the butter without being overpowering, and was such a cool signature move, which kinda made up for the fact that he was dumb as a post.

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