Dried tarragon is a green leaf with a slightly anise-like taste, with sweet and sightly hot overtones, widely used in the north and east of Europe, especially in France where it is part of various aromatic herb mixes.
It is the essential ingredient in béarnaise sauce and tartare, and combines well with many recipes where mustard or vinegar are present, like pickles. Use it for your salads, omelets, cream of tomato or pea soups, fish and shellfish soups, chicken, salmon, canapés and cream cheeses, mushrooms, roast potatoes, mince fillings or vegetable and pulse soups.
Béarnaise sauce, a variation on hollandaise sauce, is an accompaniment that goes well with grilled meats.
Use it for au gratin dishes of pre-cooked vegetables, shellfish or fillets of fish.
