Uses and Ideas! ©
- Add Tarragon to softened butter with a dash of Dijon mustard, sea salt and white pepper - place under the skin of whole chicken for roasting - use extra for basting!
- Make a variation of Escabeche (seared and marinated fish fillets) - sear fillets in olive oil and marinate in a vinaigrette of chardonnay vinegar, lemon zest/juice, extra virgin olive oil, diced Spanish onions (flash blanched), diced (skinned) tomatoes, tarragon, sea salt, freshly ground black pepper and a pinch of cayenne (optional).
- Add Tarragon to quality mayonnaise - allow flavours to infuse - serve with boiled eggs or poached chicken.