Ways to Use Tarragon

Examine The Possibilities of an Overlooked Herb

Feb 28, 2009 Eva Gordon

Tarragon is easy to grow in a backyard garden or window herb box. Explore it in sauces, salad dressings, and to enhance the flavor and uses of butter.

Tarragon has missed out on the intense popularity of certain other herbs. Americans have been experiencing a long-lasting love affair with Garlic and Basil, and have often overlooked the light, springy joy of Tarragon. Growing Tarragon from seed can be tricky, so to stay on the safe side, buy a small plant or ask a gardening friend to split her Tarragon plant at the root.

How to Identify Tarragon

Tarragon looks a lot like rosemary—it is grown in bushes and its slender, dark green leaves are attached to thin, hard stems. It can be distinguished from rosemary by its darker color, its much softer leaves, and, as with any herb, its unique scent. Tarragon was originally brought to western Europe from China and Russia, but most Tarragon found at American grocery stores today is French Tarragon, and most Tarragon produced in the world today comes from France.

Béarnaise Sauce Recipe

One of the most famous uses of Tarragon is in Béarnaise Sauce, a wonderful (and very high in cholesterol) flavoring for meat & vegetarian dishes. The main viscous emollients in Béarnaise sauce are butter and egg yolks, but a facsimile sauce can be made using soft silken tofu instead.

Ingredients:

2 tablespoons white vinegar
¼ cup chopped shallots
a dash of black pepper
a spring fresh Tarragon (or at least one teaspoon dried)
3 egg yolks or 2 tablespoons of silken tofu
2 tablespoons butter or olive oil

Directions:

Combine ingredients in a pan over medium heat until reduced to about one tablespoon. Then whisk into the pan egg yolks or tofu.
Continue stirring, and once thick and frothy, add either two tablespoons or butter, or the same amount of olive oil (for vegan dishes). Quantities of each ingredient in this sauce depend on taste preference, so don’t be afraid to experiment.

Tarragon in Salad Dressing

There is a well-known salad dressing called Green Goddess, created in San Francisco and frequently served in California. The dressing relies heavily on Tarragon, and can be made for meat eaters with mayonnaise, sour cream, and anchovies, or for vegans with avocado, olive oil, and diced olives. Blend chopped shallots, one sprig Tarragon, one teaspoon lemon juice, three teaspoons vinegar, one clove garlic, and either one medium-size avocado or one cup mayonnaise and one tablespoon sour cream. Mash with a fork or blend in a food processor and top with either two teaspoons diced anchovies or two teaspoons diced olives.

Tarragon is a fantastic addition to a standard vinaigrette made with balsamic vinegar, olive oil, salt and pepper. Combine all ingredients and shake well. Add Dijon mustard for a thicker, milder version.

Tarragon Butter

Tarragon butter can be used however traditional butter is used, and is particularly recommended for baked potatoes, pasta, and fish. To make, mix a finely chopped sprig of Tarragon into a room temperature stick of butter and refrigerate for at least one hour. Chives, black pepper, and lemon juice can be blended in with the Tarragon for added flavor.

For more Tarragon info and recipe ideas, visit: Suite101, Epicurious, and Martha Stewart Online.

The copyright of the article Ways to Use Tarragon in Herbs & Spices is owned by Eva Gordon. Permission to republish Ways to Use Tarragon in print or online must be granted by the author in writing.

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