Tarragon is a versatile herb with a sweet, anise-like flavour that is commonly used in French cuisine. The herb can be used fresh or dried, with fresh being less strong and sharper in aroma than the dried version. Because of this, dried tarragon is a convenient and cost-effective alternative that can be used in a variety of dishes.
Below are some tips on how to cook with tarragon.
Look for dried tarragon that is bright green in color with a strong aroma. The leaves should be whole and not crumbled or broken.
Before using dried tarragon in a marinade or salad dressing, it is best to rehydrate it to bring out the full flavour. To do this, place the dried leaves in a bowl and pour some warm oil over them. Let the tarragon steep for a few minutes, then proceed with your recipe using both the leaves and infused oil.
For a simple dressing, mix 1.5 tsp of tarragon with ¼ cup white wine vinegar, ¾ cup olive oil, 1 tsp of Dijon mustard, a minced garlic clove, salt and pepper to taste.
Dried tarragon is a great addition to marinades for chicken, fish, and pork. Mix it with olive oil, lemon juice, garlic, and salt to create a flavourful marinade. Try it with our Tarragon Pork Chops with Pipérade Basquais recipe.
Tarragon is a classic ingredient in béarnaise sauce and can be used in other creamy sauces as well. Try adding it to bechamel sauce when you make lasagne next or make a white wine sauce for chicken.
Tarragon pairs well with vegetables like mushrooms, carrots, and green beans. Sprinkle some dried tarragon over steamed or roasted vegetables for a burst of flavour.
Dried tarragon adds a delicious flavour to omelettes, quiches, and frittatas. Our Everyday Eggs Blend features tarragon as one of its ingredients and it is great to keep on hand for any egg-based breakfast or brunch dishes.
Tarragon is a popular ingredient in vinaigrettes and creamy dressings. Mix it with olive oil, red wine vinegar, and lemon for a delicious salad dressing like that featured in this Summer Stone-Fruit Salad.
When using dried tarragon in a recipe, remember that a little goes a long way. Start with a small amount and adjust to taste as needed. Enjoy cooking with this wonderful herb!