Tarragon is a flavorful and aromatic herb that is often associated with French cuisine. A complex herb used in anything from sauces to roasts, Tarragon has notes of mint, licorice, pine and pepper. Tarragon is a staple in French cuisine and is wonderful in Hollandaise sauce. To make a simple version at home, blend 3 egg yolks with 1 T lemon juice in small saucepan. Add ¼ cup butter; cook over very low heat until butter is melted. Add another ¼ cup butter; cook over low heat until slightly thickened. Whisk in 2 teaspoons Tarragon. Serve over fish, chicken or eggs for a creamy, flavorful addition to your plate!
Care & Handling
Look for bright green leaves with no discoloration or wilting.
Wash and dry thoroughly and wrap in a damp paper towel in a plastic bag. Place in fridge for up to five days.
Wash thoroughly and use either just the leaves or the entire sprig. Chop, mince, cut or tear.