Information
Tarragon - The Pride of French Cuisine
Tarragon (Artemisia dracunculus) is one of the finest herbs in French cuisine, known for its elegant, slightly licorice-like flavor with hints of anise and pepper. It is this herb that gives Béarnaise sauce its soul, but its uses extend far beyond sauces. Tarragon is a fantastic seasoning for white meats like chicken and rabbit, elevates the taste of fish and shellfish, and is an exciting ingredient in homemade sausages - especially light sausages made from poultry or pork.
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✔ Dried for long shelf life
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✔ Distinct anise flavor
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✔ Key to Béarnaise
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✔ Perfect for sausages
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Tip: Dried tarragon has a more concentrated flavor than fresh. If using it in cold dishes (like dressings or mustard sauce), lightly crush the leaves between your fingers and let them steep in the liquid to awaken the aromas.
Applications
- ✔ Sauces: The main ingredient in classics like Béarnaise, Hollandaise, and Tartar sauce.
- ✔ Sausage Making: Adds a fresh and sophisticated flavor to chicken sausages and light bratwurst.
- ✔ Pickling: Tarragon vinegar is a classic, and the herb fits perfectly in brines for cucumbers and pickles.
- ✔ Poultry: Chicken with tarragon and cream sauce is a timeless French classic.
Specifications
| Type | Dried herb |
| Ingredients | 100% Dried Tarragon (Artemisia dracunculus) |
| Flavor Profile | Anise, licorice, pepper, sweet |
| Storage | Dry and dark |
FAQ
How much dried equals fresh tarragon?
As a rule of thumb, 1 teaspoon of dried tarragon corresponds to approx. 1 tablespoon of fresh chopped tarragon. Dried herb is more potent.
Does it go well with fish?
Yes, absolutely. Tarragon works beautifully with both white fish and salmon, often in combination with lemon and butter.
Which spices does it pair with?
Tarragon is one of the four herbs in the French blend "Fines Herbes," along with chervil, parsley, and chives. It also pairs well with mustard and black pepper.
Manufacturer
The Chef
Product properties
| Krydder | Renvare |