Another week, another herb! We'll be wrapping up our Tuesday herb conversations next week. What have I forgotten? Have we missed your favorite herb?
In the meantime, I've been seeing lots about tarragon, and though I didn't grow it this year, I'm thinking that was a mistake. Tarragon vinegar, anyone? And what about Tarragon Chicken? Everybody seems to have a recipe for it, from Rachael Ray to Jamie Oliver to NIgella Lawson.
And what makes Barnaise sauce, Barnaise? Well, that's right, tarragon. Barnaise sauce is made with butter, egg yolks, vinegar, white wine, shallots and tarragon. Have you made this relative to Hollandaise sauce? Or have you eaten it? As Steak Bearnaise? With Halibut? Or hard boiled eggs? Sounds good, doesn't it?
As I understand it, if you're growing tarragon, it's French tarragon that you're looking for, which has a stronger flavor than the Russian or Mexican variety. Buy the plant, because it is hard to grown from seed.
All I can say is, "What are waiting for?"
--Tracy Schneider
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