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  TARRAGON
Tarragon goes well with vegetable dishes, especially those with a mild delicate flavour. Use with chicken, fish, mild meat and egg dishes, in salads, sauces, dressings and to make a lovely flavoured vinegar.


TARRAGON HINTS

Steep tarragon sprigs in a bottle of white wine vinegar for 1-2 months. Strain out the tarragon and use the vinegar in a vinaigrette dressing.
Add chopped tarragon to the pan when sauteeing meats and fish or making omelettes.
Add whole leaves to sauces for eggs and fish.
Add chopped tarragon to mayonnaise with a few capers, a dash of milk, salt and pepper to taste for a great salad dressing or spread.
Add whole leaves to cooking water for peas, broccoli, spinach or tomatoes at the end of the cooking time. Garnish with whole leaves.
Place sprigs of tarragon in the cavity of roasting chicken.
Sprinkle chopped leaves over steamed vegetables like cauliflower, potatoes, carrots, spinach and add a dash of tarragon vinegar.
Sprinkle whole tarragon leaves over salads. Tarragon goes well with tomatoes, cheese and fish.
 
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