Tarragon
estragon · tarragon · dragoncello
Tarragon: what every chef needs to know
Tarragon (estragon) is one of the four fines herbes of classic French cuisine, along with parsley, chervil and chives. It has a complex aroma reminiscent of anise, liquorice and vanilla, caused by estragole and anethole. Two varieties exist: French tarragon is aromatic, barely floral and the culinary standard. Russian tarragon (A. Racunculus) is more robust, easier to grow but has a flatter, less complex aroma and is suboptimal for commercial kitchens. Tarragon is never heated as the delicate aromatic oils evaporate completely when heated. It is always added fresh or dried at the final stage of a preparation, or processed raw in cold sauces. The most famous tarragon sauce is sauce béarnaise (egg yolk, wine vinegar, tarragon) — the queen of all butter sauces. Tarragon vinegar (tarragon steeped in vinegar) is a classic base ingredient. Classic pairings: chicken, fish, eggs, mushrooms, mustard sauces, cream sauces.
Tarragon: nutritional values per 100g (gedroogd)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Tarragon: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
the absolute classic of the French haute cuisine: a emulsiesaus of eigeel, clarified butter, tarragon, shallot, white wine and wine vinegar, over low heat geklopt to a fluweelzachte, thick sauce. the only toegestane sauce at a classic sirloin grillé. Bedacht around 1836 in Parijs as variant on the Hollandse sauce.
chicken with dragonroomsaus: the chicken is aangebakken, gedoopt in white wine and chicken stock with fresh tarragon, then finished with whipping cream. the tarragon-infusion verloopt in twee fases: first in the sausbasis, then fresh added for the serve. one of the mooiste dishes of the classic bistrokeuken.
poached of hardgekookte eggs in a dragongelei of dragonvelouté. a classic starter of buffetgerecht from the French hotellerie-kitchen. the tarragon provides a anijsachtige verfijning to the neutral egg, while the gelei the flavours vasthoudt.
finely chopped beef (steak tartaar) mixed with shallot, capers, mustard, Worcestershire sauce, fresh tarragon, eierdooier and tabasco. tarragon is the kruiddeel that the classic tartaar onderscheidt of a simple vleeshap. serve with pommes allumettes of toast.
light cream-fish stock sauce flavoured with fresh tarragon, shallot and a scheut dry vermouth of white wine. the perfect sauce at sea bass, tarbot of fried salmon. the tarragon accentueert the zeerachtige umami of fish without the delicate structure to overwhelm.
Provencal salad of tuna, hardgekookte eggs, haricots verts, tomatoes, olives and anchovy with a dragonvinaigrette. the tarragon in the dressing is the smaakbrug between the vissige umami (tuna, anchovy) and the fresh vegetables. Niçoise without tarragon in the vinaigrette is not compleet.
Tarragon: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
tarragon-reduction: estragon + shallot + white wine + vinegar inkoken. tarragon fresh add after emulsifying.
Gelijkwaardig mix with parsley, chervil and chives. mince. add to omelette fines herbes.
fresh dragonbladeren in white wine vinegar. 48 hours store at cream temperature, then filteren.
tarragon + creme fraiche + mustard + lemon. classic at cold chicken of smoked salmon.
Tarragon: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Tarragon: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Fresh French tarragon: April–September (outdoor cultivation). Greenhouse crop limited year-round availability. Best quality: early summer (May–June) before flowering.
Tarragon: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Tarragon: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
tarragon and Sancerre is a gastronomische wet: béarnaisesaus with shallot and tarragon at sirloin demands to the fresh acidity and the green, herbaceous notes of Sancerre. wines That excellent fit at dishes with tarragon as defining the flavour ingredient are Loire-Sauvignon blanc for all béarnaise-pairings and cold dragonbereidingen.
- Sancerre AOP (Loire, het referentiepunt)
- Pouilly-Fumé AOP (Loire, meer rooktoets)
- Menetou-Salon AOP (Loire, betaalbare verwant)
- Quincy AOP (Loire, licht en fris)
the floral-fruity rijpheid of Viognier (apricot, jasmijn, white peach) has a aromatic resonantie with the anijsachtige character of tarragon in warm preparations: dragonroomsaus at salmon, Poulet à l'estragon, of tarragon-sjalotboter. the full body houdt the creamy sauces in balance.
- Condrieu AOP (Noord-Rhône, de referentie Viognier)
- Saint-Joseph Blanc AOP
- Yalumba Viognier (Eden Valley, Australië)
- Pays d'Oc Viognier IGP (betaalbaar alternatief)
Elzas Pinot Gris has the body and aromatic rijpheid for tarragon in complex warm preparations: the subtle sweetness tempert the bitterste notes of tarragon, while the apricot-hazelnut character the anijsnoten strengthens. excellent at Poulet à l'estragon and warm dragongebaseerde sauces.
- Alsace Pinot Gris AOP (Vendange Tardive voor rijkste stijl)
- Alsace Grand Cru Pinot Gris
- Grauburgunder Spätlese (Baden, Duitsland)
the white pepper- and kruidentoets of Grüner Veltliner has a botanische verwantschap with the anijskarakter of tarragon. excellent at tarragon in Midden-European preparations: tartaar with tarragon, steamed fish with tarragon-dill-butter, of at the Weense kitchen with dragonmarinade.
- Wachau DAC Grüner Veltliner Smaragd
- Kamptal DAC Grüner Veltliner
- Kremstal DAC Grüner Veltliner
- Traisental DAC (lichte, frisse stijl)
a dry to halfdroge Riesling Kabinett has the lively acidity and light petrol-mineraalnoten That tarragon in light, delicate preparations complement: dragonvinaigrette at salad Niçoise, gekoelde kippeborst with dragonsaus, of marinated fish. the freshness enhances the anijstonen.
- Mosel Riesling Kabinett (licht, fris, laag alcohol)
- Rheingau Riesling Kabinett (meer body)
- Pfalz Riesling (rijper karakter)
- Alsace Riesling (meer mineraal-droog)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Tarragon
How do I make a classic sauce béarnaise step by step?
Step 1: reduce the base (shallot, tarragon, white wine, tarragon vinegar) to 2 tbsp liquid. Step 2: whisk egg yolks + reduction in a bain-marie to ribbon stage (max 65°C/149°F). Step 3: emulsify clarified butter drop by drop while whisking. Step 4: add fresh tarragon leaves and optionally chervil. Step 5: season with salt and lemon juice. Serve immediately.
Why should tarragon not be heated?
The aromatic oils of tarragon (estragole, anethole) are volatile and evaporate when heated. After 5–10 minutes of cooking the aroma is completely lost. Always add tarragon at the end of preparation or in cold sauces. This is also why frozen or dried tarragon is inferior to fresh.
What is the difference between French and Russian tarragon?
French tarragon (A. dracunculus var. sativa) has an intense, anise-like aroma, is propagated vegetatively (no seed) and is the culinary standard. Russian tarragon (A. dracunculus) has coarser leaves, grows more easily from seed but has a flat, bitter aroma without estragole. In the professional kitchen always use French tarragon.
At what temperature should you store Tarragon?
Store Tarragon at fresh: 0°C to +4°C, dried: room temperature dry, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Tarragon professionally?
The primary professional technique for Tarragon is Sauce béarnaise (basis) at bain-marie max 65°C for 15-20 min. Always verify core temperature with a calibrated probe thermometer.
Does Tarragon contain allergens?
Tarragon is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
