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French Tarragon Recipes
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French Tarragon Burgers
In a small bowl, combine the mayonnaise, mustard, 1 teaspoon shallot, tarragon and garlic; cover mixture and refrigerate.
Meanwhile, cut one loaf of bread into five 4-in.pieces.
Cut one 4-in.piece from the second loaf; set aside the remaining bread for... - 43.2385
French Tarragon Soup
Bring chicken stock to boil in saucepan.
Reduce heat and simmer 5 minutes.
Dissolve gelatin in water and add to hot stock, mixing well.
Remove from heat and let cool.
Cover and chill.
Stir soup gently and ladle into individual bowls.
Sprinkle... - 36.8444
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Tarragon French Dressing
Combine all ingredients in a screw-top jar or bottle; shake well to blend.
Before serving, discard garlic and shake dressing to blend thoroughly. - 31.3038
1) Mix together salt, sugar, paprika.
2) Stir in vinegar and salad oil, shaking well.
3) Keep the mixture in refrigerator to allow chilling.
4) Serve at once after shaking once more. - 31.1714
Tarragon Infused Vinegar
Bruise the tarragon leaves slightly.
Put them into a bottling jar, pour in the vinegar and screw down the cap.
Store the vinegar for 6 weeks, then strain and re-bottle it.
Store in a cool dry place. - 20.4435
Fast French Dressing
Place parsley, chives, tarragon, sugar, mustard, lemon or lime juice, vinegar and oil in a screwtop jar and shake to combine. - 32.2022
Combine all ingredients in a pan, bring to the boil and stir until sugar is dissolved.
Allow to cool and use as a baste on lamb or pork. - 22.746
1.Crush tarragon and parsley together.
2.Put the crushed mixture in butter and stir well.
3.Use tarragon butter as spread. - 26.1565
Creamy Tarragon Vinaigrette
1. In a small, nonreactive saucepan, combine the wine, vinegar, peppercorns, shallots and tarragon. Boil until the liquid is reduced to 1/3 cup, about 10 minutes. Strain through several layers of dampened cheesecloth and set aside to cool to lukewarm.
2. In a... - 33.5243
Simmer in vinegar in a saucepan the shallots, garlic and tarragon, all finely chopped; allowing the vinegar to reduce by evaporation almost entirely.
Put the saucepan into a bain-marie, that is, a suitable vessel half-filled with boiling water.
Add the egg... - 28.2182