Tarragon
Uniquely assertive.
The leaves on a tarragon plant are delicate but make no mistake, the flavor potential is distinct and assertive. The flavor profile is licorice-like with a hint of mint. A little tarragon goes a long way.
The plant can grow rather bushy as the summer progresses, producing far more leaves than I can ever use. I like to grab a few leaves and just enjoy the fragrance with no pressure to use them in any particular dish.
The flavor is an acquired taste for some and I recommend starting slow with this herb. Try it sparingly in a few dishes and see where it takes you.
One of my favorite ways to use tarragon is in egg salad. Just a few leaves chopped up finely can add a secret punch to the usual flavorings in egg salad. Another favorite dish for tarragon is salmon loaf or salmon patties. Again, it doesn't take much but it really helps bump up the flavor complexity of the fish.
I also add small amounts of tarragon to other herbs such as rosemary and thyme when I am roasting pork or chicken. Tarragon is a good addition to a vinaigrette dressing, as well. Think basil with attitude when you start working with tarragon. It isn't for all dishes but it is a great friend to many.
Recipe
This dressing is great on salads, vegetables or drizzled on boiled potatoes.
Honey Mustard Dressing
6 oz. plain Greek yogurt
1/4 c. mayonnaise*
2 Tb. honey
1 1/2 Tb. whole grain mustard*
1 Tb. yellow mustard
1/2 tsp. garlic powder
1 Tb. rice vinegar
1 tsp. chopped tarragon leaves (or more!)
Whisk together and enjoy!
Notes:
*More yogurt can be used instead but I like the creaminess mayo brings to the party.
*Dijon mustard can be used as well. I like the texture of whole grain.
*A little water can be added if the dressing seems too thick.
