I am making chicken wraps with tarragon yogurt.. Haven't used tarragon before. Any tips?

Question

I am mixing together
plain yogurt, lemon, tarrogon, basil, white wine, garlic, and shallots.
If I am making this for dinner should I make the yogurt now so it will be flavorful or will it over power. Just starting to use fresh herbs. Any advice would be helpful! Thanks

Answer 1

Tarragon Previous Page
General Description:
Tarragon is a small, perennial herb, in the sunflower family cultivated for the use of its aromatic leaves for seasonings. Two species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French Tarragon plant. French tarragon is the variety generally considered best for the kitchen, but cannot be grown from seed. Russian tarragon can be grown from seed but is much weaker in flavor.

Uses:
Tarragon has a spicy flavor very similar of anise seasonings and it blends well with other spices. It is used in sauces, especially Bearnaise sauce and Tarragon Vinegar. In French cuisine it is an integral part of fines herbs and dijon mustard.

History:
Tarragon, unlike many other herbs, was not used by ancient peoples. It was mentioned briefly in medieval writings as a pharmaceutical, but did not come into common use until the 16th century in England. It was brought to the Western Hemisphere in the early 19th century.

Origin:
Tarragon is native to southern Russia and western Asia. Today, its primary producer is France and California.

Shelf Life:
1-3 years

I would make it now so the herb will be more flavorful

Answer 2

Just remember that you can always put it in but you can't always take it out.
I assume that you will be making the vinegar reduction similar to the one used as a base for making Bearnaise sauce.
In that case taste and add and taste again.If you're serving it cold the flavors will be more muted than if you are serving it warm .
Tarragon is very strong and distinctive herb
so be aware of that. On an historical note : it was Thomas Jefferson's favorite herb and if you ever get to Monticello , it is offered for sale as a small potted plant.

Answer 3

Don't use alot of tarragon it is very strong. Add a little at a time until you get the right flavor.

Go ahead and make the yogurt and let it sit in the fridge. but I would leave extra ingredients just in case it doesn't turn out right you can fix it later.

Answer 4

If there isn't too much tarragon, it should be find to make in advance. Just make sure it stays in the fridge.

Answer 5

Make it now so the flavors can blend in the sauce - it will be too plain if you make it later any yogurt based sauce should be made at least 2 hours in advance of service.