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Description:
French cookery classic in soups, sauces, zucchini, eggs, meats and fish. Use in sauces: Bernaise, Verte, Ravigote, Tartar, and Messine. Excellent in butters, cream soups, poultry, veal and fish. Marinate in vinegar or oil for salad dressings. Like basil, tarragon goes well with tomatoes, tartar sauce and vegetables. One of the essential ingredients fines herbes. Tarragon improves the flavor of leeks, potatoes, carrots, cauliflower and onions.
Ingredients:
Tarragon.
Product Research:
One of the finest culinary herbs, tarragon stands very well as a flavoring by itself. The warm, subtle flavor is commonly used in French cookery. Tarragon ehances fish, shellfish, pork, beef, lamb and poultry. Use it with cheese, eggs, sour cream, yogurt and herbed mayonnaise.
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