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French tarragon is the variety used for cooking in the kitchen [8] and is not grown from seed, as the flowers are sterile; instead, it is propagated by root division. Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety. [7]
A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...
Tartar sauce (French: sauce tartare; often spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped pickles or relish, capers, and herbs such as tarragon and dill.
Quickly add the crab, crème fraîche, tarragon, pepper, and lemon zest and toss with tongs to combine. Add 1 to 2 tablespoons lemon juice and more salt and pepper to taste.
Dried tarragon will do. I can’t lie, nothing can truly replace fresh tarragon leaves, but if you haven’t got any on hand, dried tarragon is fine. Keep a close eye on the shrimp.
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In a large saucepan of boiling water, cook the peas until tender, 3 to 4 minutes; drain. In the same saucepan, melt 1 tablespoon of the butter in the cream.
The fresh herbs are replaced by herbal essences, e.g., tarragon vinegar. Starch, gelatin or milk protein may be added as thickeners. Homemade or gourmet varieties may use olive oil (especially good with fish), capers, pickles, carrots, cucumber, lemon juice, dill, chervil, parsley or other fresh herbs, and possibly curry powder of various contents.