TARRAGON - your favorites uses for this herb?

Question

Scored a beautiful bunch of tarragon for a mere dollar during the last minutes of my local FM. My first use was a butterflied roaster chicken slathered with EVOO, garlic puree, and generously sprinkled with lemon zest, sea salt, and chopped tarragon. The aromas while roasting were the promise of things to come. It was delicious. Now what to do with the remaining? I'll most definitely make a compound butter, but would appreciate your favorite recipes utilizing this unique herb. TIA.

Answer

I NEED tarragon in my bearnaise sauce. Just has a warmth to it that I love.

Answer

The classics like tarragon vinegar, making Bernaise, and use in fines herbes are all awesome. I like to mix my fines herbes sonthat the tarragon and chervil are the dominant notes. I love omelets with fines herbes. I also sprinkle it on floured pork chops as they brown and hit them with a bright white wine. It is excellent in a rub for savory quartered sweet potatoes and on crash potatoes with a drizzle of olive oil. Straight tarragon is wonderful to toss on blanched green beans. I toss them in a bowl with butter and tarragon right before serving. 

For lovers of fresh tarragon who, like me, live where it is too hot to grow it, try Mexican mint marigold, a wonderful substitute.

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I add lots of tarragon to steamed green beans and to potatoes, usually with a little butter or olive oil, along with a generous squeeze of lemon. Also good mixed with mayo and yogurt as a dip for artichokes.

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Fried potatoes with tarragon was one of my easy go-to dishes back in the day. Also, mushroom and shallot saute is kicked up a notch with tarragon.

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Nigel Slater got me making herb mayonnaise with tarragon, basil and dill to use on sandwiches. Mmmm!

Green Goddess salad dressing is a good use too.

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A great vinaigrette for green salads or potato salads is olive oil, white wine vinegar, Dijon mustard, a minced garlic clove, a smidge of honey, and a lot of minced tarragon.

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This chicken salad is my family's favourite: https://www.epicurious.com/recipes/member/views/chicken-salad-veronique-ina-garten-5e601eec490afb0008929875
Love tarragon on sautéed mushrooms, grilled zucchini and pasta salad.

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I love this potato gratin. It calls for dried, but fresh would be delightful. Maybe too heavy for summer though? It's one of our Thanksgiving staples.
https://www.bonappetit.com/recipe/gratin-of-potatoes-with-white-cheddar-and-tarragon

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I have fresh tarragon about as reliably as I have truly fresh seafood, since it can't take the cold winters at one home or the summer heat+warm nights at both, but I love seafood served in a tomato tarragon broth with crusty bread to sop up the last of the broth. 

Fine Cooking has a good and simple recipe of cod in tomato tarragon broth that I've made with halibut and enjoyed. Garlic, shallot, pepper, tarragon, white wine, chicken or fish broth (or clam broth or splash of fish sauce). I like to use fresh tomatoes cooked minimally and remove some of the solids after extracting their juice so there won't be so much tomato, just my choice. The fish is sauteed and then poached in the broth. A coil (or at least my approximation) of pasta in a pasta bowl, broth and fish spooned over. Yum.

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Two of my favorites from spring, when the peas and herbs are young and tender:

1. Baby peas with tarragon sauteed in butter.

2. Green goddess dressing: sour cream, mayo, buttermilk, tarragon, chives, parsley. Optional: lemon juice, olive oil. Goes well with any cold chicken salad or as a marinade for grilled chicken.

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This is too late for the bunch you bought, but for your next tarragon score this is a summer favorite:
https://www.splendidtable.org/story/2016/05/13/slow-cooked-zucchini-with-tarragon

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Used some in my snail butter for baked escargot today.

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TARRAGON - your favorites uses for this herb?

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