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How Do You Season With Tarragon?

Tarragon has a very fine aroma and smells a little like aniseed. There are different varieties of the herb. The so-called German or French tarragon tastes a little bitter, but also sweet. Its subtle flavor goes well with a variety of dishes, for example, tarragon is used for vegetables as well as for meat or fish dishes.

  • Vegetables: tarragon adds a mildly spicy taste component to many types of vegetables. For example, it is suitable as a spice in vegetable soups. It goes well with potatoes, carrots, peas, tomatoes, or beetroot. Tarragon also provides a gentle, aromatic flavor in salad dressings. Oil and vinegar dressings are good for this, but tarragon can also be used to add flavor to yoghurt dressings. Cooking oil can also be flavored with tarragon sprigs. So it slowly takes on the aroma of the herb.
  • Sauce: A classic tarragon sauce is mainly used in French cuisine, it is the béarnaise sauce. The preparation is a little reminiscent of hollandaise sauce, but the ingredients are slightly different. The base consists of a reduction of equal parts vinegar, white wine, and water as well as tarragon, chervil, shallots, and pepper. Egg yolk and butter are added to the reduction made from these ingredients and whipped into a thick sauce. There are several variations of this sauce, for example, it now and then includes a roux. Tarragon sauce is used in many ways: it goes well with fish or meat, such as veal, pork, or salmon.
  • Accompaniments: Tarragon is often used to flavor dips, such as those based on cottage cheese. It is also often used in pesto. Homemade mayonnaise with tarragon and other herbs is a good accompaniment to vegetables or meat. You can also use tarragon to make your own herb butter. Its rather mild aroma goes well with herbs such as parsley, dill, lovage, or chives.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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