Type what you have

Ingredients

• ✓ tarragon vinegar
• egg yolk
• black pepper
• tarragon dijon mustard
• water
• salt

Instructions

1. 1 Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. Raise and lower the pan over the heat to increase or reduce heat.
2. 2 Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.

By John Mitzewich

Ingredients

• ✓ tarragon vinegar
• potato
• vegetable oil
• beef consomme
• green onion
• parsley
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, 15 to 20 minutes. Drain and cool slightly. Peel potatoes; slice into a large bowl.
2. 2 Whisk oil, vinegar, consommé, green onion, parsley, salt, and black pepper together in a small bowl.
3. 3 Gently toss warm potatoes with vinaigrette. Serve at room temperature, or cover and chill before serving.

By CHRISTYJ

Ingredients

• ✓ tarragon vinegar
• tarragon leaves
• shallot
• black peppercorn
• white wine vinegar
• white wine
• water
• tarragon
• caper
• butter
• egg yolk
• butter
• caper-tarragon compound butter
• salt
• cayenne pepper
• black pepper

Instructions

1. 1 Place 1 cup of tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine-mesh strainer, pressing tarragon mixture to extract as much liquid as possible.
2. 2 To make the compound butter: Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle for about 1 minute. Add 1 tablespoon of cold butter. Mash and pound with a pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
3. 3 To make the Béarnaise sauce: Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

By John Mitzewich

Ingredients

• ✓ tarragon vinegar
• processed cheese food
• pimento pepper
• mayonnaise
• butter
• white sugar

Instructions

1. 1 Combine cheese food, pimento peppers, tarragon vinegar, mayonnaise, butter, and sugar in a large saucepan or Dutch oven over low-heat; cook, stirring occasionally, until the cheese and butter are melted completely, about 20 minutes.
2. 2 Pour mixture into sealable containers and refrigerate at least 4 hours before serving.

By BarbDwyer

Ingredients

• ✓ tarragon vinegar
• mayonnaise
• curry powder
• garlic
• onion
• horseradish

Instructions

1. 1 In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. Mix together, cover, and chill overnight to allow the flavors to blend.

By Cindy Carnes

Ingredients

• ✓ tarragon vinegar
• egg
• water
• white sugar
• salt
• celery seed
• garlic
• bay leaf

Instructions

1. 1 Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. 2 In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.
3. 3 Pour mixture over eggs; cover and refrigerate for 2 to 3 days.

By Brenda Moore

Ingredients

• ✓ tarragon vinegar
• flour
• white sugar
• mustard powder
• milk
• egg yolk

Instructions

1. 1 In a small bowl, mix together the flour, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.

By Laurie Keaton

Ingredients

• ✓ tarragon vinegar
• mayonnaise
• horseradish
• onion
• curry powder

Instructions

1. 1 Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.

By Allrecipes Member

Ingredients

• ✓ tarragon vinegar
• mayonnaise
• anchovy
• green onion
• parsley
• chive
• tarragon

Instructions

1. 1 Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
2. 2 Refrigerate until ready to serve and pour over favorite salad or greens.

By Jackie

Ingredients

• ✓ tarragon vinegar
• mushroom
• butter
• salad dressing mix
• water
• vegetable oil
• sugar
• garlic
• hot pepper sauce

Instructions

1. 1 In a medium saucepan over low heat, cook and stir mushrooms in butter until browned, about 5 minutes. Remove from heat and place in a medium bowl.
2. 2 In a medium bowl, whisk together dry Italian-style salad dressing mix, tarragon vinegar, water, vegetable oil, white sugar, garlic and red pepper sauce.
3. 3 Pour the whisked mixture over the mushrooms. Cover and chill in the refrigerator at least 8 hours before serving.

By Kathleen Burton

Ingredients

• ✓ tarragon vinegar
• bacon
• broccoli
• red grape
• green onion
• creamy salad dressing
• almond
• raisin

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 In a large bowl combine the broccoli, grapes and onions.
3. 3 Whisk the creamy salad dressing and vinegar together. Toss with broccoli mixture and chill. Just before serving toss with bacon, almonds and raisins.

By Kim

Ingredients

• ✓ tarragon vinegar
• mayonnaise
• sour cream
• chive
• green onion
• garlic
• tarragon
• sugar
• worcestershire sauce

Instructions

1. 1 In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.

By Lori

Ingredients

• ✓ tarragon vinegar
• bacon
• onion
• garlic
• turnip green
• cream cheese
• sour cream
• parmesan cheese
• paprika
• salt

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat is rendered, about 5 minutes. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes. Pour in tarragon vinegar; cook for 2 minutes.
2. 2 Place turnip greens in a large saucepan over medium heat. Cook and stir until tender, 5 to 10 minutes. Stir in bacon mixture. Add cream cheese, sour cream, Parmesan cheese, paprika, and salt. Cook over medium-low heat, stirring occasionally, until creamy and heated through, about 15 minutes.

By Stephanie Shepard

Ingredients

• ✓ tarragon vinegar
• olive oil
• garlic
• tarragon
• black pepper
• tuna steak

Instructions

1. 1 In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.

By Doreen

Ingredients

• ✓ tarragon vinegar
• canola oil
• lemon juice
• sugar
• salt
• black pepper
• green cabbage
• red onion

Instructions

1. 1 Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
2. 2 Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
3. 3 Refrigerate salad 1 hour before serving.

By Dollie

Ingredients

• ✓ tarragon vinegar
• top round
• meat tenderizer
• vegetable oil
• lemon juice
• seasoning salt
• lemon pepper
• garlic
• parsley

Instructions

1. 1 Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
2. 2 In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
3. 3 Preheat grill for hot heat.
4. 4 Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.

By Stella

Ingredients

• ✓ tarragon vinegar
• potato
• olive oil
• water
• salad dressing mix
• bacon bits
• celery
• dill pickle
• green onion
• mayonnaise

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; steam-dry, 1 to 2 minutes.
2. 2 Whisk oil, vinegar, water, and Italian dressing mix together in a bowl until well blended. Set aside.
3. 3 Slice potatoes until chunky; place in a large bowl. Stir in dressing; toss to coat, then cool. Stir in bacon, celery, pickle, and green onion; fold in mayonnaise until evenly distributed.

By ranch_maven

Ingredients

• ✓ tarragon vinegar
• canola oil
• sugar
• thyme
• mustard
• garlic
• artichoke heart
• romaine lettuce
• red bell pepper
• carrot
• red onion
• black olive
• green olive
• cucumber
• romano cheese
• black pepper

Instructions

1. 1 In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts in mixture, cover, and marinate in the refrigerator, at least 4 hours or overnight.
2. 2 In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in artichoke and marinade mixture; toss to coat.

By Diane Sniffen

Ingredients

• ✓ tarragon vinegar
• olive oil
• lemon juice
• garlic
• parsley
• oregano
• black pepper
• black olive
• mushroom
• bread
• turkey
• ham
• salami
• mozzarella cheese
• lettuce
• tomato

Instructions

1. 1 In a medium bowl, combine olive oil, lemon juice, vinegar and garlic. Season with parsley, oregano and pepper. stir in olives and mushrooms. Set aside.
2. 2 Cut the off top half of the bread. Scoop out the inside, and leave a 1/2 inch outside wall. Spoon 2/3 of the olive mixture into the bottom. Layer with turkey, ham, salami, mozzarella, lettuce and tomato. Pour remaining olive mixture on top, and replace the top half of bread. Wrap securely in plastic wrap, and refrigerate overnight.

By DOREENBUCH

Ingredients

• ✓ tarragon vinegar
• almond
• sugar snap pea
• green onion
• parsley
• celery
• chicken
• safflower oil
• red pepper flakes
• black pepper
• tarragon
• garlic
• salt
• sugar
• dijon mustard
• wild rice
• water

Instructions

1. 1 Bring water and wild rice to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes more. Transfer to a bowl; refrigerate until cold.
2. 2 Meanwhile, whisk vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and pepper flakes together in a small bowl until smooth. Drizzle in safflower oil in a thin, steady stream while whisking vigorously until emulsified; set vinaigrette aside.
3. 3 Stir chicken, celery, parsley, and green onions into cooled wild rice; stir in vinaigrette until evenly blended. Cover the bowl; refrigerate 4 hours to overnight.
4. 4 Meanwhile, fill a large bowl with ice and cold water; set aside. Bring a small saucepan of lightly salted water to a boil. Add sugar snap peas; cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water until cold to stop the cooking process, 2 to 3 minutes. Drain; cut into 1-inch diagonal pieces. Refrigerate until ready to serve.
5. 5 Stir sugar snap peas and almonds into rice mixture just before serving.

By Stacey

Ingredients

• ✓ tarragon vinegar
• porcini mushroom
• water
• beef tenderloin roast
• salt
• black pepper
• vegetable oil
• butter
• shallot
• salt
• veal stock
• heavy cream
• butter
• tarragon
• salt
• black pepper

Instructions

1. 1 Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
4. 4 Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
5. 5 Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
6. 6 Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
7. 7 Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
8. 8 Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

By John Mitzewich