20 Ways to Cook with the Tarragon Herb: Recipes Roundup

Maybe you’ve only used tarragon in chicken salad, but this licorice-like herb is a secret weapon for quick dinners and spring favorites. From creamy sauces to bright vinaigrettes, these 20 recipes will make tarragon your new go-to. Let’s cook!

Classic French Tarragon Chicken (Poulet à l’Estragon)

Alright, listen up—this isn't your grandma's chicken (unless she's French and fabulous). A classic French Tarragon Chicken is basically a one-pan hug with an anise-like kick, braised in a creamy mustard sauce that'll make you want to lick the skillet clean.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tablespoon clarified butter
• 1 medium leek, white and pale green parts only, thinly sliced
• 2 cloves garlic, minced
• ½ cup dry white wine
• 1 cup low-sodium chicken broth
• 3 tablespoons heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons finely chopped fresh tarragon, plus extra for garnish
• Kosher salt and freshly ground black pepper

Instructions

1. Pat the chicken thighs dry with paper towels—this is key for crispy skin—then season generously on both sides with salt and pepper.
2. In a large heavy skillet over medium-high heat, melt the clarified butter until shimmering. Place the chicken skin-side down in a single layer and cook without moving until golden brown, 5–7 minutes. Flip and cook for another 3 minutes. Transfer to a plate.
3. Reduce heat to medium. Add the leek and garlic to the skillet, stirring constantly, until fragrant and softened, about 2 minutes. (Pro tip: Scrape up any browned bits for extra flavor.)
4. Pour in the white wine and bring to a simmer, scraping the bottom of the pan to deglaze. Let the wine reduce by half, about 3 minutes.
5. Add the chicken broth and bring to a gentle simmer. Return the chicken to the skillet skin-side up, nestling it into the liquid.
6. Cover the skillet, reduce heat to low, and braise until the chicken is cooked through (internal temperature reaches 165°F on an instant-read thermometer), about 25–30 minutes.
7. Transfer the chicken to a serving platter and tent loosely with foil.
8. Whisk the heavy cream and Dijon mustard into the pan sauce. Simmer over medium heat, whisking occasionally, until the sauce thickens slightly, 3–5 minutes.
9. Stir in the chopped tarragon. Taste and adjust seasoning with salt and pepper. Pour the sauce over the chicken and garnish with extra tarragon.

Lusciously tender chicken draped in a velvety, tarragon-kissed sauce—this dish is pure weeknight magic. Serve it over creamy mashed potatoes or with a crusty baguette to soak up every last drop. Trust me, you'll be dreaming of that anise-like perfume for days.

Grilled Salmon with Tarragon Chimichurri

When your grill needs a little green flair, this tarragon chimichurri is the herbaceous hero your salmon's been waiting for. Think bright citrus-herb notes with a smoky charred finish—it's basically a summer party on a plate.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 4 (6-ounce) center-cut salmon fillets, skin-on
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 1 tablespoon extra-virgin olive oil
• 1 cup packed fresh tarragon leaves
• 1/2 cup packed fresh flat-leaf parsley leaves
• 2 garlic cloves, roughly chopped
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil for chimichurri
• 1/2 teaspoon kosher salt for chimichurri
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Make the chimichurri: In a food processor, combine tarragon, parsley, garlic, red wine vinegar, 1/2 cup olive oil, 1/2 teaspoon salt, and red pepper flakes if using. Pulse until herbs are finely chopped but not pureed—about 8 to 10 pulses.
2. Transfer chimichurri to a bowl and set aside at room temperature for at least 15 minutes to meld flavors. (Tip: Letting it rest deepens the herbaceous punch.)
3. Pat salmon fillets dry with paper towels. Season both sides generously with salt and pepper, then brush each with the 1 tablespoon olive oil.
4. Preheat a gas grill to high heat (450–500°F). Use a grill brush to clean the grates, then oil them with a paper towel dipped in vegetable oil using tongs. (Tip: Oiled grates prevent sticking—this is non-negotiable for crispy skin.)
5. Place salmon skin-side down on the hottest part of the grill. Cook for 4 minutes without moving—the skin will release easily when it's properly seared.
6. Flip the fillets using a thin metal spatula. Cook for 3–5 minutes more for medium-rare (internal temp 125°F) or 5–6 minutes for medium (135°F). (Tip: For a perfect crust, resist the urge to poke or peek too soon.)
7. Transfer salmon to a platter. Spoon chimichurri generously over each fillet. Serve immediately.

Vibrant with fresh tarragon and bright vinegar, this chimichurri cuts perfectly through the rich, smoky salmon. Serve it alongside grilled asparagus or a crisp white wine for a dinner that feels fancy but takes under 30 minutes.

Tarragon and Lemon Roast Chicken

Finally, a roast chicken that’s as bold as it is buttery—this tarragon and lemon version brings the crispy skin dreams are made of, with a citrusy herbal punch that’ll make your kitchen smell like a Michelin-starred countryside.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

• 1 whole chicken (4–5 lbs), patted dry
• 2 tablespoons kosher salt
• 1 teaspoon black pepper
• 1 lemon, zested and halved
• 3 tablespoons fresh tarragon leaves, chopped
• 4 cloves garlic, smashed
• 2 tablespoons unsalted butter, softened
• 1 cup chicken broth

Instructions

1. Preheat oven to 425°F.
2. Pat the chicken dry inside and out with paper towels—this is non-negotiable for crispy skin.
3. Season the cavity with 1 teaspoon salt and ½ teaspoon pepper, then stuff with lemon halves, garlic cloves, and half the tarragon.
4. In a small bowl, combine the butter, lemon zest, remaining tarragon, 1 teaspoon salt, and ½ teaspoon pepper to form a paste.
5. Gently loosen the skin over the breast and thighs, then rub the herb butter directly onto the meat under the skin. Tip: Use your fingers to separate the skin without tearing.
6. Rub any remaining butter mixture all over the outside of the chicken.
7. Tie the legs together with kitchen twine and tuck the wing tips under the body.
8. Place the chicken breast-side up in a roasting pan and pour the chicken broth into the bottom of the pan (not over the bird) to keep the drippings moist.
9. Roast for 50–60 minutes, basting halfway through with pan juices, until the internal temperature reaches 165°F in the thickest part of the thigh. Tip: Let it rest after roasting to redistribute juices.
10. Remove from oven, tent with foil, and let rest 10 minutes before carving.

Zest up your weeknight dinner game with this centerpiece-worthy bird—the tarragon adds a subtle aniseed twist that cuts through the richness. Serve it over a bed of roasted root veggies or with a crisp green salad to soak up every last drop of that lemony jus.

Tarragon Mustard Vinaigrette

Oh, you thought salad dressings were boring? Meet your new kitchen superhero: this tarragon mustard vinaigrette is tangy, savory, and ridiculously easy to whip up. It'll make even a basic bowl of greens feel like a Michelin-star moment.

Serving: 8 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon honey
• 2 tablespoons fresh tarragon, finely minced
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Instructions

1. In a medium bowl, whisk together the white wine vinegar, Dijon mustard, whole-grain mustard, honey, minced tarragon, salt, and pepper until smooth and well combined.
2. While whisking constantly, slowly drizzle in the extra-virgin olive oil in a thin stream until the dressing is emulsified and slightly thickened. (Tip: For a foolproof emulsion, make sure all ingredients are at room temperature—cold ingredients can cause the vinaigrette to separate.)
3. Taste the dressing and adjust seasoning if needed—add a pinch more salt or a drop of honey to balance the tang. (Tip: Let the vinaigrette rest for 10–15 minutes before serving to allow the tarragon flavor to bloom, then whisk again briefly.)
4. Transfer to a jar or bottle and store in the refrigerator for up to a week. (Tip: If the dressing solidifies when chilled, let it sit at room temperature for 10 minutes and shake well before using.)

Drizzle this vibrant vinaigrette over a simple mix of butter lettuce, shaved radishes, and toasted almonds for a salad that pops with every bite. It also doubles as a killer marinade for grilled chicken—just double the batch and get ready for compliments.

Creamy Tarragon Sauce for Fish

Nothing says 'I'm a culinary genius' quite like a pan-seared fish fillet draped in a luxuriously creamy tarragon sauce. This isn't just any sauce—it's a velvety, wine-kissed masterpiece that'll make your taste buds do a happy dance. Ready to impress without the stress? Let's get searing!

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 4 (6-ounce) skinless fish fillets (such as cod or halibut), patted dry
• Kosher salt and freshly ground black pepper
• 2 tablespoons clarified butter (or unsalted butter)
• 2 medium shallots, finely minced (about 1/4 cup)
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon finely chopped fresh tarragon leaves

Instructions

1. Season both sides of fish fillets generously with kosher salt and freshly ground black pepper.
2. Heat clarified butter in a large nonstick skillet over medium-high heat until shimmering.
3. Carefully place fillets in skillet; cook without moving for 4 minutes until golden brown crust forms (tip: resist the urge to peak—patience yields perfect sear).
4. Flip fillets and cook for 2-3 minutes until just opaque in center (internal temperature 130°F for medium). Transfer to a plate; tent with foil.
5. Reduce heat to medium; add minced shallots to skillet. Cook, stirring constantly, for 1 minute until softened and fragrant (tip: scrape up any browned bits from pan bottom).
6. Pour in white wine; bring to a simmer and cook until reduced by half, about 2 minutes (tip: this deglazes the pan and builds flavor).
7. Whisk in heavy cream, Dijon mustard, and lemon juice. Simmer gently for 2 minutes until sauce thickens slightly.
8. Stir in chopped fresh tarragon; cook 30 seconds more (tip: tarragon loses flavor if overheat, so add at end).
9. Return fish fillets to skillet; spoon sauce over tops. Serve immediately.

Undeniably, the silky sauce clings to every flake of fish, marrying the anise-like tarragon with bright wine and creamy richness. Serve alongside buttery mashed potatoes or crisp green beans for a restaurant-quality dinner that's deceptively simple.

Tarragon Compound Butter

Let's face it: butter is already a superstar, but when you introduce tarragon, it becomes a culinary rockstar. This compound butter is your secret weapon for elevating everything from steak to bread with minimal effort.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2 tablespoons fresh tarragon leaves, finely chopped
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a medium bowl, combine the softened unsalted butter, finely chopped tarragon, fresh lemon juice, flaky sea salt, and freshly ground black pepper. (Tip: Ensure your butter is truly softened to room temperature; if it's too cold, mixing will be a workout, not a pleasure.)
2. Using a rubber spatula, fold and stir until the mixture is homogeneous and creamy. Scrape down the sides to incorporate all bits. (Tip: Work quickly so the butter doesn't melt from body heat; if it gets too soft, pop it in the fridge for 5 minutes.)
3. Lay out a sheet of parchment paper or plastic wrap. Spoon the butter mixture along one edge, then roll it into a compact log, twisting the ends to seal. (Tip: Use a bench scraper to push the butter into a tight cylinder for even slices later.)
4. Refrigerate the log for at least 30 minutes, or freeze for 15 minutes, until firm enough to slice neatly. (Tip: For longer storage, wrap in foil after chilling; it keeps well for up to 2 weeks in the fridge or 3 months in the freezer.)

Once you've made this tarragon compound butter, you'll never look at plain butter the same. It delivers a creamy, herbaceous punch with a bright citrus kiss—perfect for slathering on grilled steak, melting over roasted vegetables, or simply spreading on crusty bread. One batch and you're officially a flavor magician.

Tarragon Pesto with Toasted Almonds

Ever felt like your pesto needs a personality upgrade? Meet tarragon—the herbal rebel that pairs perfectly with toasted almonds for a bold, buttery spread.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

• 1/2 cup slivered almonds
• 2 cups fresh tarragon leaves, lightly packed
• 1/3 cup freshly grated Parmigiano-Reggiano
• 2 cloves garlic, peeled
• 1 tablespoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper to taste

Instructions

1. Preheat oven to 350°F. Spread slivered almonds on a baking sheet in a single layer. Toast for 5-7 minutes until golden and fragrant, shaking pan halfway. Tip: Watch closely—almonds go from golden to burnt in seconds.
2. Remove almonds from oven and let cool completely. Tip: Adding warm almonds to the herbs will wilt the tarragon and dull its flavor.
3. In a food processor, combine tarragon leaves, Parmigiano-Reggiano, garlic, lemon juice, and cooled almonds. Pulse until finely chopped, about 10 one-second pulses.
4. With processor running, slowly drizzle in olive oil until smooth and emulsified, about 30 seconds. Scrape down sides as needed.
5. Add sea salt and a few grinds of black pepper. Pulse 2-3 times to combine. Taste and adjust salt or lemon if desired.
6. Transfer to a jar. Press plastic wrap directly onto the surface of the pesto to prevent browning, then seal. Refrigerate up to 5 days.

Drizzle this pesto over grilled chicken or toss with hot pasta for an instant flavor boost. The tarragon's anise notes paired with nutty almonds create a spread that's equally at home on a crusty baguette or as a finishing touch for roasted vegetables.

Tarragon-Infused Olive Oil

Unleash your inner herb whisperer and get ready to drizzle some serious magic onto your dishes! This tarragon-infused olive oil is a cold-infusion champion that'll make your kitchen smell like a French garden party.

Serving: 16 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

• 1 cup fresh tarragon leaves, gently washed and thoroughly patted dry
• 1 cup extra-virgin olive oil

Instructions

1. Place the tarragon leaves on a clean kitchen towel and gently bruise them with a rolling pin to release those fragrant oils — go ahead, take out any frustration.
2. Stuff the bruised tarragon into a sterilized glass jar with a tight-fitting lid. Pro tip: make sure every leaf is bone-dry to prevent any unwanted microbial party crashers.
3. Pour the extra-virgin olive oil over the tarragon, completely submerging all the leaves. Seal the jar and give it a happy little shake.
4. Stash the jar in a cool, dark cupboard for 24 to 48 hours — patience, grasshopper. For a stronger flavor, let it go up to 72 hours, but taste-test at 24 to avoid over-herbification.
5. Line a fine-mesh sieve with a double layer of cheesecloth and set it over a clean bowl. Slowly pour the oil through, letting it drip without pressing on the solids (that’s how bitterness sneaks in).
6. Transfer the golden-green liquid into a sterilized bottle or cruet. Store in the fridge for up to two weeks, or at room temp if you’ll use it within a week — just keep it out of sunlight.

Mentioning the sheer versatility of this stuff: it’s a one-way ticket to Flavor Town on roasted veggies, grilled fish, or even a simple caprese salad. The anise-like whisper of tarragon adds a sophisticated lift that’ll make you feel like a culinary genius with zero effort.

Tarragon Potato Salad with Dijon

Every potato salad deserves a glow-up, and this Tarragon Potato Salad with Dijon is that friend who shows up to the BBQ with a killer outfit and a punchy attitude. Warm, creamy, and studded with fresh tarragon, it’s the side dish that’ll have everyone asking for the recipe.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Salad and Dressing

• 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
• 1 shallot, finely diced
• 2 tablespoons fresh tarragon leaves, roughly chopped
• 3 tablespoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup mayonnaise (preferably full-fat)
• 1 teaspoon kosher salt, plus more for boiling
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Place the potato chunks in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15-20 minutes. Tip: starting with cold water ensures even cooking from the outside in.
2. While the potatoes cook, prepare the vinaigrette. In a large bowl, whisk together the Dijon mustard, white wine vinegar, olive oil, mayonnaise, 1 teaspoon salt, and black pepper until emulsified and creamy.
3. Finely dice the shallot and roughly chop the tarragon leaves. Add them to the vinaigrette and stir to combine. Tip: letting the shallot sit in the acid of the vinegar for a few minutes mellows its sharp bite.
4. Drain the cooked potatoes in a colander and let them steam-dry for 2–3 minutes. While still warm, transfer them to the bowl with the vinaigrette. Tip: warm potatoes absorb dressing better, creating a more flavorful salad.
5. Gently fold the potatoes into the dressing until evenly coated. Taste and adjust seasoning if needed. Let the salad rest for 5 minutes before serving to allow flavors to meld.

Whatever you do, don’t serve this potato salad cold—its magic is in the warmth, where the tarragon sings and the Dijon keeps things lively. Pair it with grilled sausages or a juicy burger, and watch it vanish from the table like a guilty pleasure you’ll never regret.

Tarragon and Mushroom Risotto

Who knew risotto could be this luxurious without a trip to Italy? This Tarragon and Mushroom Risotto brings the umami in spades, with a creamy texture that'll make you swoon. It's the kind of dish that makes you feel like a Michelin-star chef even on a Tuesday.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 4 cups vegetable broth
• 1 oz dried porcini mushrooms
• 1 cup warm water (for rehydrating porcini)
• 2 tbsp unsalted butter, divided
• 1 cup finely diced shallots (about 2 large)
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (e.g., Sauvignon Blanc)
• 8 oz cremini mushrooms, sliced
• 1/4 cup fresh tarragon leaves, chopped
• 1/2 cup finely grated Parmigiano-Reggiano
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided

Instructions

1. Place dried porcini mushrooms in a small bowl and cover with 1 cup warm water. Let rehydrate for 20 minutes, then drain through a fine-mesh sieve, reserving the liquid. Chop the rehydrated porcini finely.
2. In a medium saucepan, combine vegetable broth and reserved porcini liquid. Warm over low heat and maintain a gentle simmer.
3. In a large, heavy-bottomed pot, melt 1 tablespoon butter over medium heat. Add diced shallots and minced garlic; cook, stirring frequently, until shallots are translucent and fragrant, about 3 minutes. (Tip: Avoid browning the garlic to prevent bitterness.)
4. Add Arborio rice and stir to coat each grain with butter. Cook for 1–2 minutes until the edges of the rice become translucent, stirring constantly.
5. Pour in the white wine and stir until it is fully absorbed by the rice, about 1 minute.
6. Begin adding the warm broth mixture one ladleful (about 1/2 cup) at a time, stirring often and waiting until the liquid is mostly absorbed before adding the next. Continue this process for 18–20 minutes, until the rice is al dente and the risotto is creamy. (Tip: Keep the broth hot—cold liquid will shock the rice and slow cooking.)
7. While the risotto cooks, heat the remaining 1 tablespoon butter in a large skillet over high heat. Add sliced cremini mushrooms and chopped porcini; cook without stirring for 2 minutes to develop a golden crust, then toss and continue cooking until deeply browned, about 5 minutes total. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
8. When the rice is tender but still has a slight bite, remove the pot from heat. Fold in the sautéed mushrooms, chopped tarragon, and grated Parmigiano-Reggiano. Stir gently until cheese melts and ingredients are evenly distributed. Let rest for 2 minutes. (Tip: For the creamiest texture, use a microplane to grate the cheese—it melts instantly.)
9. Taste and adjust seasoning with remaining salt and pepper if needed. Serve immediately in warm bowls.

Go ahead and serve this risotto in warmed bowls—a light drizzle of truffle oil wouldn't hurt. The tarragon adds an anise-like freshness that cuts through the creamy richness, making each bite a symphony of earthy, nutty, and herbaceous notes.

Tarragon Shrimp Scampi

Unless you've been living under a rock (or, say, a bad garlic butter shortage), you know that shrimp scampi is the weeknight hero we all need. But this version? It's got a secret weapon: tarragon. Think of it as the sassy French cousin who shows up to the party with a bottle of something fancy and makes everything better.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

For the Shrimp

• 1 1/4 lbs large (21-25 count) shrimp, peeled and deveined
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour

For the Sauce

• 3 tablespoons unsalted butter, divided
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons finely chopped fresh tarragon
• 1 tablespoon capers, rinsed and drained
• 2 tablespoons cold unsalted butter, cut into small cubes
• 2 tablespoons chopped fresh flat-leaf parsley for garnish

Instructions

1. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with kosher salt, black pepper, and all-purpose flour until evenly coated.
2. Heat a large skillet over medium-high heat. Add 2 tablespoons of the unsalted butter and all of the olive oil. Once the butter is foaming but not browning, add the shrimp in a single layer. Cook undisturbed for 1 minute, then flip and cook another minute until pink and just opaque. Transfer shrimp to a plate; do not wipe the skillet.
3. Reduce heat to medium. Add the remaining 1 tablespoon butter and the sliced garlic to the skillet. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 1-2 minutes.
5. Add the lemon juice, lemon zest, fresh tarragon, and capers. Stir to combine. Cook for 30 seconds to meld flavors.
6. Whisk in the cold butter cubes one at a time until fully incorporated and the sauce is glossy and emulsified. Do not let the sauce boil.
7. Return the shrimp to the skillet, along with any accumulated juices. Toss gently to coat in the sauce. Cook for 30 seconds just to rewarm the shrimp.
8. Remove from heat. Sprinkle with chopped parsley and serve immediately.

When you take that first twirl of shrimp and sauce over a bed of angel hair pasta or with a hunk of crusty bread, you will understand why tarragon deserves a permanent spot in your spice drawer. The butter sauce clings to every curl of shrimp like a cozy blanket, while the lemon and capers keep things bright and punchy—a total weeknight win.

Tarragon Aioli

Never settle for store-bought mayo again when you can whisk up a dreamy, garlicky tarragon aioli in under 10 minutes. This emulsified wonder is the perfect herb dip for fries, seafood, or spreading on a crusty baguette. Get ready to become the condiment hero of your next cookout.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Aioli

• 1 large pasture-raised egg yolk
• 1 teaspoon Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 small garlic clove, finely microplaned
• 1/2 teaspoon fine sea salt
• 1 cup grapeseed oil
• 2 tablespoons fresh tarragon leaves, finely chopped

Instructions

1. In a medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, microplaned garlic, and salt until combined and slightly thickened, about 30 seconds.
2. While whisking constantly, begin adding the grapeseed oil drop by drop—seriously, a few drops at a time—until the mixture starts to emulsify and look creamy. Tip: If you rush this, the aioli may break; patience is key.
3. Once the emulsion is stable and thickened, continue whisking while adding the remaining oil in a very thin, steady stream. Whisk until all oil is incorporated and the aioli is thick, glossy, and holds a ribbon-like shape.
4. Gently fold the chopped tarragon into the aioli until evenly distributed. Tip: Let the aioli rest for 5 minutes to allow the tarragon flavor to bloom.
5. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if needed. Transfer to a serving bowl and cover tightly. Tip: Make up to 2 days ahead and refrigerate; bring to room temperature and whisk briefly before serving.

Every spoonful of this vibrant aioli delivers a punch of garlic and a delicate, herby finish from the tarragon. It’s the ultimate upgrade for crispy fries, grilled salmon, or even a simple BLT. Experience the magic of homemade emulsion and watch your guests beg for the recipe.

Tarragon-Braised Lamb Shanks

Oh, you thought lamb shanks were just for fancy dinners? Think again! These tarragon-braised beauties are the weeknight hero you never knew you needed—fall-off-the-bone tender with a sauce so rich, you'll want to drink it. Let's get braising!

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 180 minutes

Ingredients

• 4 lamb shanks (about 1 lb each)
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 1/4 cup all-purpose flour
• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 large carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry white wine
• 3 cups low-sodium beef stock
• 2 tbsp fresh tarragon leaves, roughly chopped
• 2 bay leaves
• 3 sprigs fresh thyme

Instructions

1. Pat lamb shanks dry with paper towels. Season all over with 1 tsp salt and 1/2 tsp pepper. Dredge each shank in flour, shaking off excess.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks in batches—do not crowd the pan—until deeply browned on all sides, about 4 minutes per side. Transfer to a plate. (Tip: For a better crust, make sure the oil is shimmering before adding the meat.)
3. Reduce heat to medium. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook 1 minute more. (Tip: Scrape up any browned bits from the bottom—that's flavor gold.)
4. Add tomato paste and cook, stirring constantly, until it darkens and smells sweet, about 2 minutes.
5. Pour in white wine and bring to a simmer, scraping up any remaining browned bits. Let wine reduce by half, about 3 minutes.
6. Add beef stock, bay leaves, and thyme sprigs. Return lamb shanks to the pot, nestling them in the liquid. Bring to a gentle simmer, then cover and transfer to a preheated 325°F oven. Braise until meat is fork-tender, about 2 1/2 to 3 hours. (Tip: Check after 2 hours; if the shanks are not yet tender, continue in 15-minute increments.)
7. Carefully remove pot from oven. Discard bay leaves and thyme stems. Skim excess fat from the surface. (Tip: Lay a paper towel on the surface to quickly soak up fat.)
8. Stir in fresh tarragon. Taste and adjust seasoning with remaining salt and pepper. Serve shanks hot with plenty of braising liquid.

Unctuous and fall-apart tender, these tarragon-braised lamb shanks are comfort food at its finest. Serve over creamy polenta or buttery mashed potatoes to soak up every drop of that herb-infused sauce—your dinner guests will be licking their plates.

Tarragon Poached Trout in White Wine

What if I told you that a fancy-looking dinner could be ready in under 30 minutes and taste like a Michelin-starred chefs' secret handshake? This Tarragon Poached Trout in White Wine is my go-to when I want to impress without breaking a sweat—or my grocery budget.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Poaching Liquid

• 1 cup dry white wine (Sauvignon Blanc recommended)
• 2 cups cold water
• 1 medium shallot, thinly sliced
• 4 sprigs fresh tarragon, plus more for garnish
• 1 lemon, sliced into ⅛-inch rounds

For the Trout

• 4 (6-ounce) rainbow trout fillets, skin-on, pin bones removed
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground white pepper

For the Butter Sauce (Optional)

• 2 tablespoons unsalted butter, chilled and cubed

Instructions

1. Pat the trout fillets dry with paper towels to ensure even seasoning. Season both sides with kosher salt and white pepper. Set aside.
2. In a large skillet (12-inch) with high sides, combine the white wine, cold water, sliced shallot, tarragon sprigs, and lemon rounds. Bring to a gentle simmer over medium heat—tiny bubbles, no rolling boil. Tip: A gentle poach is key; boiling will toughen the fish.
3. Reduce heat to low so the liquid is just below a simmer. Gently slide the trout fillets into the liquid, skin-side down, in a single layer. Add more water if needed to barely cover the fish.
4. Poach uncovered for 8–10 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork. Tip: Check the thickest part—if it flakes, it's done. Don't overcook.
5. Using a fish spatula, carefully transfer the trout to a serving platter. Tent loosely with foil to keep warm.
6. Optional butter sauce: Strain the poaching liquid through a fine-mesh sieve into a small saucepan. Return to a gentle simmer and reduce by half, about 4–5 minutes. Remove from heat, whisk in the chilled butter cubes one at a time until glossy and emulsified. Tip: Never let the sauce boil after adding butter—it will break.
7. Spoon the sauce over the trout and garnish with fresh tarragon leaves. Serve immediately.

Zesty, delicate, and downright elegant—this dish proves that simple ingredients can create a stunning centerpiece. Serve it over a bed of arugula or alongside crusty bread to soak up every last drop of the buttery wine broth. Your dinner guests will think you spent all day in the kitchen.

Tarragon and Goat Cheese Crostini

Gather 'round, snack enthusiasts, because we're about to take your taste buds on a tangy trip with these Tarragon and Goat Cheese Crostini. Think of them as the life of the party—crispy, creamy, and just a little bit sassy. Perfect for when you want to look fancy without breaking a sweat.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Crostini

• 1 French baguette, sliced into 1/2-inch rounds
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon flaky sea salt

For the Spread

• 8 ounces fresh goat cheese, softened
• 2 tablespoons crème fraîche
• 1 tablespoon fresh tarragon leaves, finely chopped
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper

For Garnish

• 1 tablespoon fresh tarragon leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the baguette slices in a single layer on the prepared baking sheet.
3. Brush both sides of each slice with the extra-virgin olive oil using a pastry brush.
4. Sprinkle the flaky sea salt evenly over the bread rounds.
5. Bake for 8-10 minutes, flipping halfway through, until the crostini are golden and crispy. Keep an eye on them at the 8-minute mark—oven personalities vary!
6. While the crostini bake, combine the softened goat cheese and crème fraîche in a medium bowl. Stir until smooth and creamy, about 1 minute.
7. Add the finely chopped tarragon, lemon zest, lemon juice, and freshly ground black pepper. Mix well, then taste—the tang should sing without drowning the tarragon’s anise-like kick.
8. Spread a generous teaspoon of the tarragon goat cheese mixture onto each warm crostini. (Room temperature spread is easier to work with, so don’t rush this step.)
9. Garnish each crostini with a small fresh tarragon leaf for a pop of color and herbaceous finish.
10. Serve immediately—these beauties are best enjoyed while the crostini still have a satisfying crunch. Pro tip: If you’re prepping ahead, store the spread and crostini separately and assemble just before serving to avoid sogginess.

Each bite hits that perfect trifecta: crispy, creamy, and zesty. For a playful twist, top with a drizzle of honey or a sliver of sun-dried tomato—you do you, flavor rebel. These crostini are the appetizer equivalent of a high-five from your taste buds.

Tarragon-Infused Vinaigrette for Green Beans

You know how green beans sometimes get a bad rap as the sad, limp side dish at family gatherings? Not today, folks — we're about to turn them into the star of the plate with a bright, herbaceous tarragon vinaigrette.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

• 1 lb fresh green beans, trimmed
• 2 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp fresh tarragon leaves, finely chopped
• 1/2 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat — think lively, not violent.
2. Prepare an ice water bath by filling a large bowl with ice and cold water.
3. Add trimmed green beans to the boiling water and blanch for exactly 3 minutes until bright green and crisp-tender. Set a timer; mushy beans are a crime.
4. Use tongs or a slotted spoon to immediately transfer green beans to the ice water bath to stop the cooking — it's like a spa day for veggies, locking in that vibrant color.
5. Drain green beans well and pat dry with a clean kitchen towel.
6. In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified and creamy.
7. Stir in finely chopped fresh tarragon — the soul of this dressing.
8. In a serving bowl, toss blanched green beans with the tarragon vinaigrette until evenly coated. Gentle now — you want each bean dressed, not drenched.
9. Let sit for 5 minutes to allow flavors to meld, then serve at room temperature. Patience is a virtue, but barely.

Every bite offers a bright, herbaceous punch from the tarragon, balanced by a whisper of sweetness from the honey and a tangy kick from the vinegar. Serve alongside grilled steak or roasted chicken, or simply eat them straight from the bowl — no judgment here.

Tarragon and Fennel Sausage Stew

Dive into a bowl of pure comfort with this Tarragon and Fennel Sausage Stew—hearty enough to hug your soul and sassy enough to keep things interesting. It’s the kind of one-pot wonder that transforms a Tuesday night into a cozy feast, with licoricey fennel and bright tarragon playing off juicy sausage. Trust me, you’ll be licking the pot clean.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed
• 1 large fennel bulb, thinly sliced (fronds reserved for garnish)
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 2 cups low-sodium chicken broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 tablespoons fresh tarragon, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add sausage and cook, breaking into bite-sized pieces, until browned all over, about 6–8 minutes. (Pro tip: don't rush the browning—it’s the flavor foundation.) Transfer to a plate with a slotted spoon.
3. Reduce heat to medium. Add fennel and onion; cook, stirring occasionally, until softened and lightly caramelized, about 8 minutes. (A heavy-bottomed pot ensures even heat distribution.)
4. Add garlic and cook until fragrant, about 1 minute.
5. Pour in white wine and scrape up any browned bits from the bottom of the pot; let simmer until reduced by half, about 2 minutes.
6. Add chicken broth, diced tomatoes (with juices), tarragon, salt, and pepper. Stir to combine.
7. Return sausage to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally. (Let the stew rest for 5 minutes after cooking to allow flavors to meld.)
8. Remove lid and simmer for an additional 5 minutes to thicken slightly. Taste and adjust seasoning if needed.
9. Garnish with reserved fennel fronds before serving.

Hearty, herbaceous, and utterly satisfying—this stew is a one-pot wonder that tastes even better the next day. Serve it with crusty bread to soak up every last drop of the savory broth, or ladle it over creamy polenta for a luxe twist. Either way, you’re in for a flavor-packed adventure.

Tarragon Tea and Cocktail Syrup

Ever had a simple syrup that pulls double duty as a cocktail mixer and tea sweetener? Meet your new kitchen BFF: tarragon tea and cocktail syrup. It’s like the overachiever of the syrup world—herbal, subtly sweet, and just the right amount of fancy without being a diva.

Serving: 16 | Prep Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

For the Syrup

• 1 cup granulated sugar
• 1 cup filtered water
• 1/2 cup fresh tarragon leaves, loosely packed

Instructions

1. In a small saucepan, combine 1 cup granulated sugar and 1 cup filtered water. Stir briefly to wet the sugar.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally until the sugar is completely dissolved—about 3 minutes. Do not let it boil vigorously, as that can alter the flavor and create a cloudy syrup.
3. Once the sugar is dissolved, remove the saucepan from heat. Immediately add 1/2 cup fresh tarragon leaves, pressing them down gently to submerge.
4. Cover the saucepan with a lid and let the tarragon steep for exactly 10 minutes. Steeping longer can make the syrup bitter; set a timer.
5. After 10 minutes, uncover and let the mixture cool for 2 minutes. Then pour it through a fine-mesh sieve into a heatproof glass jar or bottle, pressing on the tarragon leaves with a spoon to extract all the liquid. Discard the solids.
6. Let the syrup cool completely to room temperature—about 30 minutes—then seal and refrigerate. It will keep for up to 2 weeks. Tip: if you want a clearer syrup, strain through a cheesecloth-lined sieve.

This syrup brings a delicate anise-like perfume to your cocktails or iced tea, with just enough sweetness to balance tart or bitter notes. Try it in a gin fizz, drizzle over lemon sorbet, or stir into sparkling water for an instant herbal refresher. Your pantry just got a whole lot more interesting.

Tarragon Yogurt Dressing (Healthy, Gluten-Free)

Craving a dressing that’s creamy, tangy, and secretly good for you? This tarragon yogurt dressing is your new best friend—probiotic-packed, gluten-free, and so light you’ll want to drizzle it on everything from salads to grain bowls.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

• 1 cup full-fat plain Greek yogurt
• 2 tablespoons finely chopped fresh tarragon leaves
• 1 tablespoon whole-grain Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, minced to a paste
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine the Greek yogurt, chopped tarragon, Dijon mustard, lemon juice, garlic paste, salt, and pepper. Whisk vigorously until smooth and evenly incorporated.
2. Taste and adjust seasoning—add a pinch more salt if you like, or an extra squeeze of lemon for brightness. Tip: For a thinner dressing, whisk in 1-2 tablespoons of cold water, one at a time, until desired consistency is reached.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the tarragon flavor to meld. Tip: This resting step is crucial—it transforms the dressing from okay to OMG.
4. Give it a final whisk before serving. The dressing will keep in an airtight container in the fridge for up to 5 days. Tip: Stir in a little water before using if it thickens up too much.

Bright, herby, and seriously creamy without a drop of oil, this dressing brings a punch of fresh flavor to any bowl. Use it as a dip for crunchy veggies, a drizzle over grilled chicken, or even a spread on your next sandwich—your fridge will thank you.

Tarragon Butter-Basted Scallops

Zero chance you’ll resist these Tarragon Butter-Basted Scallops—they’re basically seafood candy with a French twist. We’re talking golden crusts, kiss of brown butter, and tarragon doing its herbaceous magic. Get ready to be the star of your own kitchen (and maybe a little smug about it).

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

For the Scallops

• 1½ pounds large sea scallops (about 12–16), side muscle removed
• Kosher salt and freshly ground black pepper
• 1 tablespoon avocado oil (or other high-smoke-point oil)

For the Butter Baste

• 4 tablespoons unsalted butter, cut into 4 pieces
• 3 sprigs fresh tarragon
• 1 clove garlic, smashed

Instructions

1. Step 1: Place scallops on a paper towel–lined plate. Pat both sides very dry with more paper towels—moisture is the enemy of a good sear. Let them rest uncovered for 5 minutes.
2. Step 2: Season scallops generously with salt and a few cracks of pepper. Flip and season the other side.
3. Step 3: Heat a large stainless-steel or cast-iron skillet over medium-high heat for 2 minutes. Add avocado oil and swirl to coat. The oil should shimmer but not smoke.
4. Step 4: Carefully place scallops in the pan in a single layer, leaving at least 1 inch between each (work in two batches if needed). Do not move them. Sear until a deep golden crust forms, about 2 minutes.
5. Step 5: Flip scallops using tongs. Immediately add butter pieces, tarragon sprigs, and smashed garlic to the pan. Tilt the pan slightly and use a spoon to baste the hot butter over the scallops continuously for 1–2 minutes, until the butter smells nutty and the scallops are just opaque in the center (internal temp ~120°F).
6. Step 6: Transfer scallops to a warm plate. Discard garlic and tarragon (or reserve for garnish). Pour the brown butter from the pan over the scallops. Serve immediately.

Sink your teeth into that buttery, herb-kissed crust and you’ll understand why this dish is a weeknight showstopper. The interior stays luxuriously tender while the brown butter adds a nutty depth that tarragon lifts into something ethereal. Spoon any leftover browned butter over roasted asparagus or crusty bread—yes, please.

Conclusion

Ready to add a pop of flavor to your meals? This collection proves tarragon is a kitchen must-have. Give one (or a few!) a try and let me know which is your fave in the comments. And if you loved this roundup, please share it on Pinterest!

Lorraine Koller