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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 ...
Working in a blender in 2 batches, puree the tomatoes with the vegetable broth, olive oil, tomato paste, red wine vinegar and sugar until very smooth.
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.
Tagetes lucida - MHNT. Tagetes lucida is a perennial plant native to Mexico and Central America.It is used as a medicinal plant and as a culinary herb.The leaves have a tarragon-like scent, with hints of anise, and it has entered the nursery trade in North America as a tarragon substitute.
1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
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.