Tarragon, cut

Cut tarragon, the anise-flavored herb of French cuisine

Tarragon is the key herb of fine French cuisine, with its distinctive, slightly anise-like and sweet-spicy aroma. Our tarragon is carefully dried and cut, so that it can be easily dosed and releases its full aroma when cooked with or just before serving. Packed in our manufactory in Klingenberg am Main.

Usage

Tarragon is indispensable for classic sauce Béarnaise and light cream sauces. It goes well with poultry, fish, egg dishes, potatoes, and in herb butter. It also provides the typical note in mustard, vinegar, and pickle preserves. Add it early enough when cooking or stir it in just before serving.

Important: Tarragon is highly aromatic. Dose sparingly and taste as you go, otherwise the anise note will dominate. Store in a dry place away from light.

Recipe: Classic Sauce Béarnaise

The queen of sauces for steak and asparagus, with tarragon at its center.

Ingredients:

• 2 shallots, finely diced
• 4 tbsp white wine vinegar, 4 tbsp white wine
• 2 tsp cut tarragon
• 3 egg yolks
• 200 g clarified butter
• Salt, pepper

Preparation: Simmer the shallots, vinegar, wine, and half of the tarragon until almost all the liquid has evaporated. Let cool and pass through a sieve. Whisk the reduction with the egg yolks until creamy over a water bath, then slowly stir in the clarified butter. Season with salt, pepper, and the remaining tarragon.

What makes tarragon special?

Its aroma comes from the essential oil estragole, which gives it the typical anise and licorice note. Unlike strong herbs such as rosemary, tarragon is delicate and elegant, which is why it is irreplaceable in classic French sauce cuisine.

Properties

• Dried, cut tarragon, easy to dose
• Finely spicy with a characteristic anise note
• Classic for sauce Béarnaise and cream sauces
• Goes well with poultry, fish, eggs, and herb butter
• Packed in Klingenberg am Main

What goes well with it?

In French cuisine, tarragon combines well with Herbes de Provence and a fine white pepper for light sauces. For vinaigrette and mustard sauces, our fine Dijon mustard is a good match. You can find more herbs in our herb collection.

Frequently Asked Questions

What do I use tarragon for?
For sauce Béarnaise and light cream sauces, with poultry, fish, egg dishes, potatoes, and in herb butter. Also in mustard, herb vinegar, and pickle preserves.

What does tarragon taste like?
Delicate, slightly sweet, and with a characteristic anise and licorice note. Elegant and not overpowering, which is why it is so popular in fine cuisine.

Can I use dried tarragon like fresh tarragon?
Dried tarragon is more concentrated, so you need less of it. It is best to add it early enough when cooking so that it can release its aroma.

How do I store tarragon properly?
Dry, cool, and away from light in a tightly closed container. This way, the delicate aroma is preserved for a long time.