Herb – French Tarragon
Tarragon – French or Russian
Tarragon, an anise scented herb, comes in two varieties French and Russian. When speaking of tarragon if the variety is not specified you can assume it is the French type. It has a most pleasant aroma and is a more refined delicate plant than the Russian more robust, coarser, inferior in flavor plant.
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Tarragon Uses
Tarragon is a very popular French culinary herb, that still has not gained its full respect in American kitchens. It pairs well with eggs, fish and chicken dishes. It is known to stimulate the appetite and is used to flavor sauces, preserves and cooked dishes. The Romans used it to treat toothaches and as a poultice for snakebites.
Tarragon White Wine Sauce
This sauce is very easy to prepare and goes well with any fish or chicken dish.
2 Shallots, chopped
2 1/2 ounces butter
2 cups of white wine
1 bunch tarragon
salt pepper
Directions
1. Saute the shallots in a small amount of butter until just translucent, about 3 minutes over medium heat.
2. Add the white wine and simmer. Separate the tarragon into 2 bunches. Add one bunch to the simmering sauce allowing 5 minute for the flavor to infuse.
3. Once the wine has reduced slightly and is scented, sieve the liquid through a fine mesh sieve. Return to simmer again whisking in the butter gently.
4. Strip the remaining tarragon leaves from the stems. Chop roughly and drop them into the sauce. Pour the sauce immediately over the prepared fish or chicken dish.
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Here’s my favorite tarragon vinegar recipe.
About 1 cup of clean tarragon leaves are added to 1 pint of white wine vinegar in a sterile jar. Allow to sit in the sun for 3-4 weeks inverting occasionally. Strain through a very fine seive and add a fresh sprig of tarragon leaves to a new sterile jar.
One of the best herbs, in my experience, to use with fish dishes or chicken.
[...] Herb – French Tarragon December 16th, 2011 in conclusion | tags: anise, Butter, Chicken, Cook, Fish, french tarragon, Home, Shallot, tarragon, Wine [...]
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