Tarragon, with its delicate anise-like flavor, can seem a bit intimidating if you haven’t cooked with it much. It has a distinct personality, unlike parsley or chives that blend in more easily. But don’t let that stop you! This versatile herb, particularly the French variety, can elevate simple dishes into something quite special with minimal effort. Its slightly sweet, peppery notes with that hint of licorice work wonders in many preparations. Let’s explore some straightforward ways to bring the unique taste of tarragon into your kitchen rotation.
Tarragon and Eggs: A Classic Pairing
Perhaps the most famous and easiest way to fall in love with tarragon is by pairing it with eggs. The herb’s bright flavor cuts through the richness beautifully. Think beyond just a sprinkle on top – integrate it!
Scrambled Eggs or Omelets
This is simplicity itself. Finely chop a few fresh tarragon leaves (remember, a little goes a long way, especially with dried tarragon) and whisk them directly into your eggs before cooking. Add a pinch of salt and pepper. As the eggs cook, the heat gently releases the tarragon’s aroma and infuses the entire dish. It transforms a standard breakfast into something elegant. You don’t need cheese or other additions; the tarragon provides enough complexity.
Deviled Eggs
Give your usual deviled eggs a sophisticated twist. Mash your cooked egg yolks with mayonnaise or Greek yogurt, a touch of Dijon mustard, salt, pepper, and a generous amount of finely chopped fresh tarragon. The herb adds a fresh, slightly surprising note that complements the creamy yolks perfectly. A tiny sprinkle of paprika on top adds color, but the tarragon is the star.
Egg Salads
Move over, dill! While dill is lovely in egg salad, tarragon offers a different, arguably more refined, profile. Chop your hard-boiled eggs, mix with your preferred binder (mayo, yogurt), a little finely minced celery for crunch, salt, pepper, and chopped fresh tarragon. It makes for a fantastic sandwich filling or a simple scoop on lettuce leaves.
Elevating Chicken Dishes
Chicken and tarragon are a match made in culinary heaven. The herb’s flavor profile complements the mildness of poultry exceptionally well, whether it’s roasted, grilled, or pan-seared.
Simple Roast Chicken
Before roasting your chicken, loosen the skin over the breast and legs. Mix softened butter with a good amount of chopped fresh tarragon, salt, pepper, and maybe a little minced garlic or lemon zest. Spread this tarragon butter generously under the skin and also rub some on the outside. As the chicken roasts, the butter melts, basting the meat and infusing it with incredible flavor. The aroma filling your kitchen will be divine.
Creamy Tarragon Chicken
This sounds fancy but can be quite simple. Sauté chicken pieces (breasts or thighs work well) until browned. Remove the chicken. In the same pan, sauté some shallots or onions. Deglaze with a splash of white wine or chicken broth. Stir in some heavy cream or crème fraîche, Dijon mustard, and a good handful of chopped fresh tarragon. Return the chicken to the pan, let it simmer gently until cooked through, and the sauce has thickened slightly. Serve over pasta, rice, or with crusty bread to soak up the delicious sauce.
Chicken Salads
Just like with egg salad, adding chopped fresh tarragon to your chicken salad recipe brings a fresh, aromatic dimension. It pairs wonderfully with ingredients often found in chicken salad, like grapes, celery, or almonds. Use leftover roast chicken or poached chicken breasts for a quick and flavorful lunch.
Wonderful with Fish and Seafood
The light, anise notes of tarragon are fantastic with the delicate flavors of fish and seafood. It doesn’t overpower but rather enhances.
Baked or Pan-Seared Fish
Whether you’re baking cod, pan-searing salmon, or grilling halibut, a simple tarragon treatment works wonders. You can make a quick sauce by melting butter and stirring in lemon juice and chopped fresh tarragon to drizzle over the cooked fish. Alternatively, stuff the cavity of a whole fish with lemon slices and fresh tarragon sprigs before baking. Another easy method is to simply sprinkle chopped fresh tarragon over the fish fillet along with salt and pepper just before it finishes cooking.
Shrimp Scampi Variation
Instead of the usual parsley in shrimp scampi, try using tarragon. Sauté garlic in butter and olive oil, add the shrimp, cook until pink, then deglaze with white wine or lemon juice. Finish by tossing in a generous amount of chopped fresh tarragon just before serving. The flavor combination is bright, garlicky, and incredibly satisfying.
Brightening Vegetables
Don’t forget vegetables! Tarragon can add an unexpected but welcome layer of flavor to many common veggies.
Green Beans
Steam or blanch green beans until tender-crisp. Drain them well and toss immediately with a knob of butter, a splash of lemon juice or white wine vinegar, salt, pepper, and chopped fresh tarragon. It’s a simple side dish that feels elevated.
Carrots
Glazed carrots get a lovely boost from tarragon. Cook sliced carrots in a pan with a little butter, a pinch of sugar (optional), a splash of water or broth, and cover until tender. Uncover, let the liquid evaporate, creating a glaze, and stir in chopped fresh tarragon right at the end.
Potatoes
Whether roasted, boiled, or mashed, potatoes love tarragon. Toss potato wedges with olive oil, salt, pepper, and chopped tarragon before roasting. Stir chopped tarragon into mashed potatoes along with butter and cream. Add it to potato salads for a different flavor profile than the usual dill or parsley.
Handle with Care! French tarragon has a potent, distinct flavor. Start with a small amount, especially if you’re new to using it. You can always add more, but it’s difficult to correct a dish that’s overwhelmed by its anise-like taste. Remember that dried tarragon is more concentrated than fresh.
Sauces, Dressings, and Butters
Tarragon shines in emulsified sauces and simple infusions.
Tarragon Vinaigrette
Making your own salad dressing is easy and allows tarragon’s flavor to take center stage. Whisk together Dijon mustard, white wine vinegar or lemon juice, salt, and pepper. Slowly drizzle in olive oil while whisking constantly until emulsified. Stir in finely chopped fresh tarragon. This dressing is fantastic on simple green salads, particularly those with bitter greens or paired with chicken or fish.
Compound Butter
We mentioned this for roast chicken, but tarragon compound butter is incredibly versatile. Simply soften unsalted butter and thoroughly mix in finely chopped fresh tarragon, a pinch of salt, and perhaps a squeeze of lemon juice or a dash of white pepper. Roll it into a log using plastic wrap or parchment paper and chill until firm. Slice off rounds as needed to melt over grilled steak, fish, chicken, steamed vegetables, or spread on warm bread. It’s an easy way to add instant flavor.
Quick Cream Sauce Base
While Béarnaise sauce is the famous tarragon sauce, it can be tricky. A simpler approach is to make a basic white sauce (Béchamel) or reduce some heavy cream in a saucepan. Once slightly thickened, stir in chopped fresh tarragon, salt, pepper, and a touch of lemon juice or white wine vinegar for acidity. This quick sauce is great over chicken, fish, or even asparagus.
Infused Vinegar
For a longer-lasting tarragon flavor, create an infused vinegar. Gently bruise a few sprigs of fresh tarragon and place them in a clean glass jar. Cover completely with white wine vinegar. Seal the jar and let it sit in a cool, dark place for about two weeks, shaking gently every few days. Strain out the herbs, and you have tarragon vinegar, perfect for making vinaigrettes or adding a splash of flavor to marinades or sauces.
Getting Started with Tarragon
If you’re buying fresh tarragon, look for bright green, perky leaves. Avoid wilted or blackened sprigs. French tarragon is generally preferred for its superior flavor compared to Russian tarragon, which can be coarser and less aromatic. Store fresh tarragon wrapped loosely in a slightly damp paper towel inside a plastic bag in the refrigerator – it should last for several days, sometimes up to a week.
Dried tarragon is also an option, but its flavor is different – more intensely licorice-like and less subtle. Use it more sparingly than fresh, typically adding it earlier in the cooking process to allow its flavor to meld. About one teaspoon of dried tarragon is roughly equivalent to one tablespoon of fresh chopped tarragon.
Verified Tip: Preserving Freshness. To extend the life of fresh tarragon sprigs, treat them like flowers. Trim the stems slightly and place them upright in a glass with about an inch of water. Cover loosely with a plastic bag and store in the refrigerator door. Change the water every couple of days.
Experimenting with tarragon doesn’t require complex recipes. Start by adding a little chopped fresh herb to familiar dishes like scrambled eggs, a simple chicken breast, or a basic vinaigrette. Taste as you go, and discover how its unique flavor can bring a touch of French elegance and bright, aromatic notes to your everyday cooking. It’s a rewarding herb to get to know!
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