Skip to main content

Liver Tarragon

"This is a delicious way to serve liver. The tarragon vinegar and lemon enhance the flavor of the liver. It's a pleasant change from liver with onions and bacon. It is also very eye-appealing."

By allrecipes · From Open Recipes · 8 ingredients
Jump to recipe ↓

Why it works: Liver and tarragon work together. They rank in the top 18% of all ingredient pairs, and 32 recipes mention both. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

The recipe

4 servings
Prep15 min
Cook15 min

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. In a shallow dish, combine the flour, salt and pepper. Pat the beef liver slices dry, then dredge each slice in the flour mixture and shake off the excess.

  2. Melt the butter in a large skillet over medium-high heat until foaming.

  3. Add the liver slices in a single layer, working in batches if needed. Cook 2 to 3 minutes per side until browned and an instant-read thermometer reads 145°F (63°C) in the thickest part.

  4. Transfer the liver to a warm plate and let it rest 3 minutes.

  5. Add the tarragon vinegar to the skillet and simmer 1 minute, scraping up the browned bits from the bottom of the pan.

  6. Spoon the pan sauce over the liver. Garnish with the lemon slices and chopped parsley, and serve warm.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Liver + tarragontop 18% of all pairs
    Aroma overlaplow
    Mentioned together32 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Tarragon + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together884 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Pepper + tarragontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,691 recipes

    Shared aroma: estragole (anise, licorice).

  5. Beef + peppertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs