Just in time! I recently bought a bunch of tarragon at the market to use in an old Jacques Pepin recipe for pickled vegetables and I have lots left over to make this vinaigrette. I had not used tarragon in a long time and hope to find a plant or some seeds at the nursery to put in my herb garden. Loved your newsletter.
As always your recipes for both Tarragon and Basil Vinaigrette have perfect timing…just harvesting my potted crops from the balcony and was at a lost as to what to do…Thank You!
I don't know if its possible to get good quality anchovies in Northern CA. All I ever see are tins or maybe little jars. Maybe I can try something else with the boiled eggs and tarragon vinaigrette.
I, too, have a vigorous tarragon plant. Last winter I dug it up and used a saw to cut it into pieces that I potted up and gave away. I also potted to large chunks into 5-gallon pots. Tarragon is an exuberant plant, so I think I'll keep it in the pots. I will be making your vinaigrette recipe. In another post I wrote about the cucumber, red onion and tarragon quick pickles I made. More of those coming up.
This is amazing - and so simple! I had some basil leaves so I threw them in with the tarragon (I didn't have too much tarragon so it ended up being half tarragon / half basil, roughly) and I left out the honey. So delicious. Fragrant and herbal. Lovely. I'm going to put it all over my veggies for the next few days....thank you!
Hi David, here from New Hampshire, usa. This is an amazing vinaigrette, just when I had too much tarragon growing at once. Love your blog and hope you were able to find all the kitchen appliances you need! Also very excited that you visited Grand Army restaurant in NY and my daughter served you drinks there.😀have not yet visited her there yet, but will go this summer. 😊
I wanted to paste a photo of a friend making the City of Lights cocktail! What does this have to do with Tarragon Vinaigrette? Nothing except that I made it to serve with my BBQ'd lamb noisettes and we began the evening with the City of Lights cocktail. BTW both were delicious.
Great recipe and post. However, you will crack up if you listen to the audio! Many mispronounced words and one of those fake artificial intelligence voices reading the prose.
This looks delicious. I too associate tarragon with growing up in the 70s. My mom loved it. She used to make a fabulous bernaise sauce to serve with filet mignon. ❤️
I still have a recipe from the late 70s that is a Tarragon Vinaigrette! My husband refused to eat it because it had sardine past in it (that you could not even taste!). David, I so enjoy getting these emails and copying recipes that I cannot make because I am not supposed to eat sugar! But, I do believe that I will make the galette for my Demi-Francais (sp?) husband who loves a good tart! (Pun not intended and not Really accurate….at least, not anymore!) Best wishes, from Hilton Head Island, SC
Thanks for the recipe I will make this tomorrow. Tarragon is one of my favorite herbs but I rarely us it in salad dressing. I have a big patch of it outside my kitchen door. Enjoy your garden!
I have made this and it is very good!
Just in time! I recently bought a bunch of tarragon at the market to use in an old Jacques Pepin recipe for pickled vegetables and I have lots left over to make this vinaigrette. I had not used tarragon in a long time and hope to find a plant or some seeds at the nursery to put in my herb garden. Loved your newsletter.
As always your recipes for both Tarragon and Basil Vinaigrette have perfect timing…just harvesting my potted crops from the balcony and was at a lost as to what to do…Thank You!
Bonne Vacances!
Love this recipe. We marvel at how our tarragon survives the winter in New England! This is the perfect recipe to showcase that homegrown herb.
I don't know if its possible to get good quality anchovies in Northern CA. All I ever see are tins or maybe little jars. Maybe I can try something else with the boiled eggs and tarragon vinaigrette.
I, too, have a vigorous tarragon plant. Last winter I dug it up and used a saw to cut it into pieces that I potted up and gave away. I also potted to large chunks into 5-gallon pots. Tarragon is an exuberant plant, so I think I'll keep it in the pots. I will be making your vinaigrette recipe. In another post I wrote about the cucumber, red onion and tarragon quick pickles I made. More of those coming up.
This is delicious! Used it on a shrimp Cobbish salad first then with a cold asparagus, burrata, leaf lettuce and more plate.
Already have it on my menu plan for next shopping trip. Love this.
I like to mince fresh cherries into my tarragon vinaigrette. I'd bet muddled peaches would work too.
An absolute favorite herb.
This is amazing - and so simple! I had some basil leaves so I threw them in with the tarragon (I didn't have too much tarragon so it ended up being half tarragon / half basil, roughly) and I left out the honey. So delicious. Fragrant and herbal. Lovely. I'm going to put it all over my veggies for the next few days....thank you!
Hi David, here from New Hampshire, usa. This is an amazing vinaigrette, just when I had too much tarragon growing at once. Love your blog and hope you were able to find all the kitchen appliances you need! Also very excited that you visited Grand Army restaurant in NY and my daughter served you drinks there.😀have not yet visited her there yet, but will go this summer. 😊
I wanted to paste a photo of a friend making the City of Lights cocktail! What does this have to do with Tarragon Vinaigrette? Nothing except that I made it to serve with my BBQ'd lamb noisettes and we began the evening with the City of Lights cocktail. BTW both were delicious.
Great recipe and post. However, you will crack up if you listen to the audio! Many mispronounced words and one of those fake artificial intelligence voices reading the prose.
This looks delicious. I too associate tarragon with growing up in the 70s. My mom loved it. She used to make a fabulous bernaise sauce to serve with filet mignon. ❤️
Sorry, it was anchovie paste in a tube. That was a long time ago…:)
I still have a recipe from the late 70s that is a Tarragon Vinaigrette! My husband refused to eat it because it had sardine past in it (that you could not even taste!). David, I so enjoy getting these emails and copying recipes that I cannot make because I am not supposed to eat sugar! But, I do believe that I will make the galette for my Demi-Francais (sp?) husband who loves a good tart! (Pun not intended and not Really accurate….at least, not anymore!) Best wishes, from Hilton Head Island, SC
Thanks for the recipe I will make this tomorrow. Tarragon is one of my favorite herbs but I rarely us it in salad dressing. I have a big patch of it outside my kitchen door. Enjoy your garden!