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Tarragon Ideas

  • akp Oct 29, 2010 03:16 PM
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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. Well, this one only uses 2 Tablespoons but it is really unbelievable for how few ingredients and how awesome the flavor is:
    http://www.epicurious.com/recipes/foo...

    1 Reply
    1. re: Val

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

    2. http://www.google.com/search?q=Tarrag...

      1. 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

          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. 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

            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

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

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

              http://www.chow.com/topics/715468
              http://www.chow.com/topics/551909
              http://www.chow.com/topics/620273

              1. 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. 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.