French Tarragon, also known as estragon, is often used in salad dressings, especially vinaigrettes, and in flavoring mustards and mayonnaise. It is commonly used for making herb butters, and added to many cream soups.
If you know and love tarragon, the beautiful, strong, pure, sweet nature of the French tarragon is beyond compare. The elusive flavor of tarragon, sometimes described as "bittersweet," does not share the long history of use that most herbs do. It came into popularity in the 1600's in France.
You will find it in many classic French sauces including: bearnaise, hollandaise, tartar and bechamel. It is a wonderful fish herb for sole, shrimp and other seafood, even lake fish. Add tarragon to chicken, rabbit or veal, shrimp or tuna salad.
Broken Leaf, in a glass jar
Broken Leaf, in a resealable bag
Recipes with this Spice
- BRINED Chicken with Porcini Mushrooms
- Calves Liver with Porcini and Cognac
- Citrus Tarragon Chicken
- Dilly of a Dressing
- Green Goddess Dressing - light and healthy
- Grilled African Tilapia Fillets
- Marinade for grilled salmon
- Pink Peppercorn Butter
- Spaghetti alla Monique
- Zucchini Ribbons with Tarragon