Cooking Resources

bayswatergirl · 10-04-2011, 12:51 PM

I am looking at making this marinade for chicken

1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves

I do not have any tarragon and live 30min from a grocery store and looking to find a substitute to use for tonight. I only have thyme and oregano. wondering if i could use either one of them?

Thanks for your help in advance.

Andy M. · 10-04-2011, 01:14 PM

Use the thyme. That was my first thought.

Steve Kroll · 10-04-2011, 01:20 PM

Tarragon is an herb that has sort of a licorice flavor to it. I think a reasonable substitute would be either sweet anise or ground fennel. Basil would be another option.

Sir_Loin_of_Beef · 10-04-2011, 01:22 PM

Marjoram would be a good substitute, as would a mixture of parsley and fennel because fennel has a much stronger anise taste than tarragon does.

jennyema · 10-04-2011, 03:03 PM

Quote:

Originally Posted by bayswatergirl

I am looking at making this marinade for chicken

1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves

I do not have any tarragon and live 30min from a grocery store and looking to find a substitute to use for tonight. I only have thyme and oregano. wondering if i could use either one of them?

Thanks for your help in advance.

That is a very basic marinade that is designed to use any herb you think tastes good.

Andy M. · 10-04-2011, 03:32 PM

The OP has only thyme and oregano on hand.

**Dawgluver** · 10-04-2011, 04:03 PM

Thyme is such a nice all-purpose herb. Oregano has a much stronger flavor. Taste a bit of each, and see what you like best.

Steve Kroll · 10-04-2011, 04:06 PM

Quote:

Originally Posted by Andy M.

The OP has only thyme and oregano on hand.

Yeah... I should learn to read all the way through.

In that case, thyme is probably the better choice. It doesn't taste like tarragon, but it's an herb used a lot in French cooking and a better accompaniment (IMO) to chicken and the other ingredients in the marinade.