Tarragon
Artemisia Dracunculus
Fam: Compositae
Tarragon's name is derived from the French esdragon, meaning "little dragon." The dragonlike roots may strangle the plant if it is not divided often.
Tarragon recipes
1. Chanterelle Omelets
Breakfast tarragon recipe Chanterelle Omelets is made with chopped chanterelles, creme fratche, oil, eggs, minced shallot, butter, some salt, water, chives, chervil leaves, tarragon leaves, ...
Tarragon Roasted Asparagus
1 lb. asparagus
1 Tablespoon vegetable or olive oil
2 teaspoons salt
black pepper
4 sprigs tarragon chopped
1 lemon ...
Tarragon
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Tarragon Chicken Salad With Pecans and Fruit
Filed under: Lunch and Snacks, Salads, Italian, Jamaican, Indian, Sindhi
Total time: 10 min PT600.0S Prep time: 10 min ...
Tarragon:
an herb (Artemisia dracunculus) native to Siberia with narrow, pointed, dark green leaves, tiny gray flowers, a distinctive anise-like flavor with undertones of sage and a strong aroma; available fresh and dried.
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Tarragon's strong and yet subtle flavour differs much from most other anise-flavoured spices. Yet, a plant popular in the USA but hardly known elsewhere, Mexican tarragon, offers an almost perfect imitation of tarragon aroma.
For the tarragon and lemon sauce, heat the cooking juices in the roasting tray over a medium heat, scraping any burned bits up from the bottom of the pan using a wooden spoon.
Next, beat together the butter, lemon zest, chopped garlic and tarragon in a bowl and season with salt and pepper.
Put the butter mixture, chopped garlic and tarragon in a bowl and season with salt and pepper.
teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon leaves
1
clove garlic, minced ...
Tarragon - An aromatic herb with dark green leaves and an anise-like flavor. Tarragon is used in a variety of dishes, including chicken, vegetables, fish, and sauces.
Recipe: Chicken Breasts with Tarragon and Cream ...
Tarragon
An aromatic perennial herb, often used in French cooking. Its pointed leaves have a distinctive aniseed flavour and can be used to flavour oils and vinegar. Tarragon is particularly good with chicken.
Tartare ...
tarragon vinegar = tarragon wine vinegar Notes: This popular herb vinegar is used to make Béarnaise sauce and vinaigrettes. It's easy to make at home.
Tarragon Aioli Recipe
Buy or make healthier chips:
We know they're tasty and a traditional snack food, but you can save your guests a lot of fat and calories by serving baked potato chips. Another option?
Tarragon: A herb, often with an aniseed flavor, used as a flavoring.
Thyme: A grey-green aromatic leaves and small purple flowers, used as a flavoring.
Topside: Cut of beef from the rear of the animal.
Tarragon vinegar
A wine vinegar flavoured with the sweet-tasting herb tarragon. It is often used in French cooking, most notably in Bearnaise sauce, and is available from gourmet food stores. For more information about tarragon, see our article.
Tarragon
Tarragon is a small, shrubby herb, Artemisia dracunculus, in the sunflower family. Two species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent.
Tarragon Ice
This low-fat refreshing treat is perfect on a warm, sunny day. Make it ahead so it can be ready in a snap.
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Tarragon - An aromatic herb with an aniseed-like flavour
Tempura - Japanese dish of thinly cut meat, fish or vegetables deep fried in a light batter and served with a dipping sauce ...
Tarragon Chicken Casserole Handle
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Fresh or Dried Tarragon - With its slight licorice flavor tarragon is very good for any seafood, especially stuffed fish, squid, fish soups. Fresh tarragon can be used in many other light dishes with chicken, game, etc.
Colbert, a la (Fr.) Fish dipped in egg, breadcrumbed, and fried; Colbert butter is a chicken or meat glaze made of butter, chopped parsley, and perhaps tarragon.
Colby An American variety of Cheddar cheese; a washed-curd cheese, ...
dragoncelloTarragon, a seasoning herb. erba cipollinaChives are a member of the onion family (Alliaceae) grown for their leaves, which are used as an herb. Chives have a much milder flavour than onions or garlic.
Fines Herbes - A mixture of chopped fresh herbs consisting of tarragon, parsley, chervil and chives. Dried herbs may also be used, but their delicacy is lost.
Finnan Haddie - The Scottish name for smoked haddock.
It is made with a wine and vinegar reduction flavored with tarragon. This sauce makes a good companion to grilled meats and fish.
Bechamel Sauce - This is a white sauce made with milk or cream and thickened with a roux.
fines herbes A French mixture of finely chopped herbs, traditionally chervil, chives, parsley, and tarragon.
fino A Spanish sherry, considered to be one of the world's best. Unlike some sherries, fino should not be aged.
Erdélyi Tárkonyos Leves (Transylvanian Tarragon Soup)
Fokhagymakrémleves (Cream of Garlic Soup)
Gulyásleves Marhából (Gulyás Soup )
Gyümölcsleves
Hagyományos Zöldborsóleves (Traditional Green Pea Soup)
Halászlé (Fisherman's Soup) ...
A Hollandaise sauce with a tarragon reduction.
Bechamel
A rich sauce made from cream and a roux, with an onion pique.
Beef, dried
Beef soaked in brine and then dried.
Bell pepper flakes
Dehydrated sweet red and green peppers.
Fines Herbs This is a traditional mixture of the fresh herbs chervil, chives, tarragon and parsley. Often referred to in many classical French recipes.
Flambé Food covered in a warm spirit and then set alight in order to impart flavour.
Varying recipes are easily found in cookbooks and online recipe forums and food sites, but the consistent ingredients include egg, butter, white wine vinegar, tarragon, shallots, and chervil. Tarragon is an herb and shallots are a variety of onion.
Herb butter Chervil, chives, basil, parsley, tarragon, butter, lemon, garlic, shallots. Herb crust Parsley, thyme, garlic, butter, breadcrumbs, gruyere. / Chervil, chives, basil, parsley, tarragon, butter, lemon, garlic, shallots.
sauce Hollandaise: classic emulsion sauce made with butter, egg yolk and lemon juice (also sauce Béarnaise, Hollandaise with shallots, tarragon, wine and vinegar; sauce Maltaise, orange-flavored Hollandaise) ...
White wine or vinegar, diced shallots, tarragon, and peppercorns are cooked together and reduced and sieved and then added to hollandaise sauce. The spice tarragon is what gives it a distinctive taste.
Hollandaise sauce with a tarragon vinegar mixture added; used with meat and fish.
Beat
To mix with a vigorous over-and-over motion, with a spoon, wire whip, or rotary beater. To enclose air in the food.
A Hollandaise sauce with a tarragon vinegar mixture added for use with meat and fish
Beat
To lift a mixture with a spoon or an electric mixer to inject air and make the mixture smooth and creamy ...
Béarnaise
A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
Béchamel
A basic white sauce of milk, butter and flour, invented in France during the reign of Louis XIV.
You can even add herbs to create a tarragon or basil version. As strange as it may sound, you can even add sweet flavors to aioli. While this dish may be French, aioli can be flavored to match any type of cuisine.
Béarnaise - Sauce of wine, vinegar, tarragon, shallots, egg yolks and butter
Beurre noisette - Butter cooked to a light brown color
Blini - Small, buckwheat pancake ...
A classic French sauce made with a reduction of vinegar, white wine, tarragon, black peppercorns and shallot. It is finished with egg yolks and butter. It is good served with any plain meat or fish.
Béchamel sauce ...
A blend of herbs consisting of chervil, tarragon, chives, rosemary and lavender. There are many recipes for this blended used in the south of France, some may include fennel.
Hominy ...
The slightly seared scallops were served with a tarragon Bearnaise Sauce.
Glossary - You Say Bechamel, I Say Veloute ...
Al Dente
Bain Marie
Baking Powder
Baking Soda ...
Fines herbes: A mixture of herbs, usually parsley, chervil, tarragon, and chives.
Fish poacher: A long, narrow pot with straight sides and possibly a perforated rack, used for poaching whole fish.
The aromatic leafy part of an edible plant; herbs include basil, parsley, chives, thyme, tarragon, oregano, and mint.
Hummus
A combination of puréed chickpeas with garlic, lemon juice, and usually tahini; used as an appetizer or sandwich spread.
Classic French sauce made with a reduction of vinegar, wine, tarragon and shallots and finished with egg yolks and butter. Served with meat, fish, eggs, and vegetables.
Beat ...
Fines Herbes - A mixture of chervil, chives, parsley, and tarragon.
Fish sauce - Clear, amber-tinted liquid that is drained from salted, fermented fish. A very important flavoring in Thai cuisine.
fines herbes: Chopped parsley, tarragon and chervil
flake: To break into natural segments
flambé: To flame with alcohol ...
mirabeau: garnish of anchovies, pitted olives, tarragon and anchovy butter
mirabelle: yellow plum
mirepoix: cubes of carrots and onions, or mixed vegetables in braising for flavor ...
A mixture of finely chopped herbs made up of equal parts chervil, tarragon, chives, and parsley or equal parts chervil and chives (not always limited to these combinations).
Fines Herbes: ...
Gastrique - a French term meaning to form a glaze by reduction. Some of the more common gastriques are the tarragon, pepper shallot and vinegar reductions for a classic bearnaise sauce or the red wine, ...
Just add 1 teaspoon of chopped capers, chervil, gherkins, parsley, tarragon and onion to 300ml of mayonnaise. Stir in well and serve with crab, lobster, prawns, mussels, whelks, cockles, winkles or even oysters.
A French sauce made with a reduction of vinegar, wine, tarragon, peppercorns and shallots and finished with egg yolks and butter.
Beating ...
A mixture of finely chopped fresh parsley, tarragon, chervil and chives.
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Mexican mint marigold - Also known as "sweet mace"; flavor of the leaves is similar to tarragon with a subtle anise flavor; both the leaves and petals can be used in sauces and relishes and as a garnish.
Fines herbes (feenz ERB): This French phrase describes a mix that usually contains chervil, parsley, chives, and tarragon. Use it in place of individual herbs in gravies, sauces, creamy soups, and poultry stuffings.
The French phrase for gypsy style. It is a dish of chopped ham, tongue, mushrooms and truffles, tomato sauce, tarragon and sometimes madeira.
Ziti
Long, thin tubes of macaroni.
You don't need any herbs or spices to accompany roasting garlic, but if you want, use anything you like. Our choices would be a little thyme, tarragon, or rosemary.
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Fines Herbes - A mixture of finely chopped herbs, usually including (but not limited to) chervil, chives, parsley, and tarragon.
béarnaise: A savory variation on the French hollandaise sauce that's flavored with white wine, shallots, white wine vinegar, and tarragon.
Fines Herbes - A chopped mixture of aromatic herbs used to flavor various foods. Classically, this mixture is comprised of chervil, tarragon, parsley, and chives.
[Citharus linguatula, a kind of flatfish] until the platter is well garnished and full. At the moment of serving pour over it a sauce made as follows: in a mortar pound two ounces of peeled green pistachios soaked in olive oil, vinegar, and tarragon ...
 See also: Sauce, Cooking, Flavor, Herbs, Parsley
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