The elusive flavor of tarragon spice 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 even lake fish. Add tarragon spice to chicken, rabbit, veal, or to make an herbed butter. Ingredients: Tarragon.
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Very fresh! Makes great compound butter for filet mignon.
very good use it in omelets with sweet curry
all the spices at The spice house are fresh
Great. I primarily use it for Bernaise sauce and for an old Joy of Cooking recipe for chicken breasts baked in a sour cream sauce flavored with tarragon and chervil. Delicious in both.
Suggestion: if you like Eggs Benedict, try making it with bearnaise sauce instead of hollandaise. It's quite a treat.