Tarragon occupies a prominent place in French cuisine, it is part of the herbs and is used in the composition of the bouquet garni. Its fragrance and taste, which resist cooking very well, are very pronounced, so it should be used sparingly. It will accompany poultry, fish, lasagna very well, it will perfume broths, creams, as well as canned vinegar. It is essential in Béarnaise sauce, tartar sauce or ravigote sauce.
INGREDIENTS: Chopped tarragon