With its delicate anise-like flavor and subtle peppery notes, tarragon is a key herb in French cuisine and a staple in classic sauces like Béarnaise.
This aromatic herb adds a sophisticated touch to seafood, chicken, eggs, and salad dressings.
A French Culinary Favorite
Tarragon is one of the “fines herbes” in French cooking, alongside parsley, chives, and chervil.
Its slightly sweet, licorice-like flavor pairs beautifully with creamy dishes, vinegar-based sauces, and light proteins.
How to Use Tarragon
- Sauces & Dressings – Essential in Béarnaise sauce, it also enhances vinaigrettes.
- Egg Dishes – Sprinkle into scrambled eggs or omelets for a refined touch.
- Seafood & Poultry – Pairs beautifully with salmon, chicken, and shrimp.
- Vegetables – Toss with roasted potatoes, carrots, or mushrooms.
Quick & Easy Recipe: Classic Béarnaise Sauce
Ingredients:
- 4 oz butter (½ cup or 1 stick)
- 2.5 oz (about ⅓ cup or 5 tbsp) R.L. Schreiber Hollandaise Mix
- 2 cups water
- ½ cup white wine vinegar
- 1 tbsp R.L. Schreiber Freeze-dried Shallots
- 1 tsp R.L. Schreiber Tarragon
- ½ tsp R.L. Schreiber Fine Black Pepper
- 1 tbsp R.L. Schreiber Hollandaise Sauce Mix
- R.L. Schreiber Flaked Kosher Salt, to taste
Instructions:
1️-In a saucepan, simmer vinegar, shallots, tarragon, and black pepper until reduced by half. Strain and set aside.
2️-Melt butter in a separate saucepan over medium-low heat.
3️-Stir in the Hollandaise Mix until smooth.
4️-Slowly whisk in 2 cups of water, stirring constantly.
5️-Bring to a boil, then simmer for 1 minute until thickened.
6️-Stir in the strained tarragon reduction and mix well.
7️-Serve warm over steak, seafood, or vegetables.
This will yield about 1.5 to 2 cups of Béarnaise sauce.
Pro Tip: Mix tarragon into mayonnaise for an easy herbed aioli—perfect for sandwiches or dipping fries!