519 tarragon recipes

Sautéed chicken breasts deglazed with dry champagne and finished in a silky tarragon cream sauce. Quick, elegant, and ready in under 45 minutes. Optional prosciutto-stuffed variation takes it over the top.

Tender asparagus spears drizzled with a warm garlic-lemon butter sauce and chopped hard-boiled egg. A classic European side dish ready in just 15 minutes.

This is not your ordinary potato salad...which I don't like. This is quite different and yummy!

Vegetarian peanut butter rice casserole with sunflower seeds, shallots, and herbs. A simple baked dish with a blended peanut sauce over brown rice, ready in 35 minutes.

Riverside kedgeree flakes cooked salmon or trout into brown rice with buttered cucumber matchsticks, watercress, and young peas. Light, modern English riverbank classic for spring or summer.

Pollo alla Cleopatra is an Italian restaurant classic: flour-dredged chicken breasts in a tarragon-caper cream sauce spiked with white wine and brandy. Rich, aromatic, and ready in under 30 minutes.

Flaky salmon surprise with canned salmon and cucumber in a creamy tarragon sauce layered inside golden puff pastry rounds. An elegant British-style seafood main course.

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

Salmon croquettes with remoulade sauce: pantry-friendly canned salmon patties bound with mayo, mustard, tarragon, and cracker crumbs, then pan-fried golden and served with carrot slaw and tangy remoulade.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

Classic French chicken with 40 cloves of garlic, slow-baked in vermouth with herbs and aromatics. Garlic turns mellow and spreadable on toast.

Honey garlic dressing built on a from-scratch olive oil mayonnaise base with tarragon vinegar, red wine vinegar, and paprika. A bold, creamy salad dressing with sweet and tangy depth.

Marinated pork tenderloin soaks 2 to 3 days in olive oil, soy sauce, brown sugar, Italian dressing mix, and tarragon vinegar. Grilled fast and served sliced at room temperature.

A tasty alternative to the ordinary salad that will have you eager to enjoy a second helping!

Fresh artichokes sauteed with mushrooms, tomato, white wine, tarragon, and garlic. A bright vegetarian dish that celebrates artichoke season.

Sauteed turkey cutlets with a quick citrus currant pan sauce made from orange juice, lemon juice, currant jelly, and tarragon finished with butter.