07/12/2021
Tarragon is one of my favorite herbs! I love it chopped and blended in mayonaise with a splash of olive oil then spread on toast layered up with bacon, lettuce, tomato and avocado. This elevates a classic BLT up to a whole new level.
Tarragon, with its subtle and sophisticated flavor, is an essential herb in French cuisine. Native to Siberia, it became a common culinary herb throughout Europe by the fifteenth century. The Latin name, meaning little dragon, derives from the medieval belief that it was an antidote for the bites of venomous animals. Wine vinegar perfumed with tarragon is a classic, while the reverse - tarragon leaves preserved in vinegar is a delicious and practical use for abundant plants. Fresh or preserved leaves can be mixed with cream cheese, or pureed with cream and used for canape's. There are two closely related forms of this valuable culinary herb: French or true tarragon and Russian tarragon. Because of its delicate anise-like flavor, French tarragon is the preferable type, although it is harder to cultivate because it seldom sets viable seed. Russian tarragon grows easily from seed but has a slightly bitter, more pungent flavor.
Tastes Good With/In
Many classic French sauces, such as bearnaise or tartare, with oafs en glee, omelets, poached fish, mushrooms, poultry, especially chicken, mustard sauces, and salad dressings.
Cooking Tips
Tarragon has a flavor that, although subtle, diffuses quickly through dishes, so it must be used sparingly. Tarragon butter is simple to make and can be stored in the freezer. For each 2 tbsp softened butter, add 1 tsp finely chopped tarragon, 1 tsp fresh lemon juice, and salt to taste.
Chicken with Tarragon
Serves 4
2 tbsp unsalted butter
salt
Freshly ground black peper
2tbsp chopped fresh tarragon
3 lb roasting chicken
Softened unsalted butter
1 cup chicken stock
2 tbsp heavy cream
Preheat the oven to 350'F. Mix together the butter, salt, and pepper to taste, and 1 tbsp of the tarragon and rub it in the cavity of the chicken. Truss the bird, rub the skin generously with the softened butter, and season. Place in a pan and roast for about 1 1/4 hours or until the juices run clear when the thigh is pierced with a skewer. When cooked, pour off the juice from the cavity. Remove the trussing strings and put the chicken on a warm platter. Skim off all but about 2 tbsp of fat from the roasting pan. Pour the stock into the pan and cook, stirring with a wooden spoon to scrape up any brown bits. Stir in the remaining 1 tbsp tarragon leaves and the heavy cream. Stir to blend and taste for seasoning. Pour in any juices that may have colleced around the chicken. The sauce should be slightly thickened; continue cooking to reduce, if necessary. Carve the chicken and serve with the sauce. Enjoy!
