Tarragon

Tarragon Uses and Recipes

Tarragon has a delicate, slightly sweet flavor with hints of anise or licorice—it’s one of those herbs that adds a touch of elegance without much effort. It pairs beautifully with chicken, fish, eggs, and creamy sauces, and is especially well known in French cooking. Try it in a classic béarnaise sauce, stir a few chopped leaves into scrambled eggs, or mix it with vinegar to make your own herb-infused dressing.

Fresh tarragon also works nicely in compound butters, marinades, or even steeped in a little white wine vinegar for a homemade herbal vinegar that adds a subtle kick to salad dressings or potato salad. It’s a soft-leaved herb, so it’s best added toward the end of cooking to keep its flavor fresh and light.

🌿 Tarragon Vinaigrette

Ingredients:

• 2 tablespoons fresh tarragon, finely chopped

• 2 tablespoons white wine vinegar (or champagne vinegar)

• 1 teaspoon Dijon mustard

• ½ teaspoon honey or maple syrup (optional, for a hint of sweetness)

• ⅓ cup olive oil

• Salt and pepper to taste

Instructions:

1. In a small bowl or jar, whisk together the vinegar, mustard, honey, and chopped tarragon.

2. Slowly drizzle in the olive oil while whisking (or shake everything together in a jar with a tight lid).

3. Add salt and pepper to taste. Let it sit for 5–10 minutes before serving so the tarragon can infuse a bit.

This vinaigrette keeps well in the fridge for a few days—just shake it up before each use.