Tarragon in the kitchen
In the kitchen, tarragon is very versatile; its aniseed aroma is able to enhance savory dishes with great ease. There are two types of tarragon: Russian and French . The first is characterized by being less aromatic and with a bitter taste, used mainly to give aroma and flavor to native liquors such as Vodka. While French tarragon is revealed by its unmistakable aroma, it is also present in the cuisine of northern and eastern Europe.
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In France, tarragon is the protagonist of almost all meals and is an essential herb for making well-known mixtures such as: Herbs of Provence and Bouquet Grani, among others. It is used obligatorily in the preparation of sauce béarnaise, as well as in the preparation of various creams such as mustard cream or mushroom cream, and as an essential ingredient for dressings.
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In much of the world , tarragon is present as a condiment not only for salads, but also for white and red meats in dishes such as tarragon chicken , or the renowned cut of meat T-Bone Steak, in soups such as Bouillabaisse or in seafood like Bisque. At home, making butter with tarragon is ideal for spreading bread and then putting it in the oven and serving as an exquisitely flavored accompaniment. Tarragon is also used to season steamed, baked or roasted vegetables, leaving a pleasant sensation on the palate.
