Tarragon Recipes

No holiday meal is complete without deviled eggs. These are a great twist on the classic.

This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.

This recipe is from my mom, and the best bearnaise I ever tasted. Although it is a fattening treat, it is worth every calorie! Best served over a good steak and really good on asparagus too! Or can be used instead of hollandaise on eggs Benedict. To keep warm, keep it in double boiler over hot water (removed from heat) until ready to serve.

Comfort food without the guilt.

Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!

Cervelle de canut is a French specialty from Lyon and literally means 'silk worker's brain', named for the silk weavers of 19th century Lyon who were called 'canuts'. It's a fantastic nibble. Spread it over crusty bread.

This deliciously creamy herb sauce is so simple to make using a microwave, but if you do not have one, place your bowl over a pan of simmering water to heat it gently. Excellent German recipe for Bernaise sauce. Great on steaks, chicken, vegetables and fish.

Chicken salad often finds its way to my summer menus, served on greens or a croissant. I think this one is just a little special. It's sweet and juicy from the apples and grapes, a little savory from the tarragon, crunchy from the pecans and celery, and lightened up a bit with some yogurt.

Was at the grocery store and beef shanks were on sale, brought it home and this was the result.

A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.