he lemon juice, zest, mustard, tarragon, and chives or scallions, then
n advance.
Combine sugar, tarragon, tabasco, pepper, egg yolks and
Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
Toss crabmeat with dressing, tarragon, and chives.
Season tomatoes with salt and serve topped with romaine and crab.
Serve with: a toasted baguette.
Cooks' notes: The egg yolk in this recipe is not cooked.
Whisk together all ingredients until blended.
Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed.
Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.
bout 2 days.
Creamy Tarragon Sauce: In bowl, stir together
Combine the dried herbs. Place in a glass jar and seal tightly. Store in a cool, dark place up to 4 months.
Combine tarragon, chervil, chives, thyme, and parsley. Add fresh Fines Herbs at the end of the cooking process to preserve their flavor.
In a 1 cup glass measure, place almonds and 1 tablespoon Tarragon Butter.
Microwave on high for 1 1/2 minutes.
Set aside. In a 2-quart rectangular baking dish, stir together the beans, carrots and water.
Cover with vented plastic wrap. Stir after 7 minutes; microwave on High 10 minutes or until crisp-tender. Drain and stir in 1 tablespoon Tarragon Butter.
Combine tarragon, Greek yogurt, harissa sauce, garlic,
br>For the tarragon salt: Muddle together dried tarragon leaves and salt
Prepare a basic crepe recipe in advance. Crepes can be
1/4 cup lemon juice, tarragon, parsley, butter, salt, and pepper
he cap.
Recipe Suggestion: Whisk together 2 tablespoons tarragon and lemon
inutes. Stir in cream and tarragon, bring to a simmer.
atzo Walnut and Mushroom stuffing recipe #126858 to use for the
ombine egg whites, eggs, water, tarragon, and salt in medium bowl
*Poach the chicken breasts in some chicken stock and fresh herbs (parsley, basil etc.) for added flavor.
Mix all ingredients and chill for 1 hour.
Serve on a good whole grain bread or on a bed of lettuce.
This is a good basic recipe that you could add other things to,such as chopped apples, grapes, walnuts, pecans...whatever you wanted really!
ith a copy of this recipe: http://www.guardian.co.uk
uice concentrate and 2 tablespoons tarragon in small saucepan over medium
until tender. Add garlic and tarragon. Cook for 1 min. Add
Combine white wine, vinegar, shallot, tarragon, and black pepper together in a saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced to about 1/4 cup, 5 to 10 minutes.
Whisk egg yolks, hot water, salt, and hot sauce together in a bowl until very well mixed, about 2 minutes.
Pour white wine mixture into the top of a double boiler over simmering water. Whisk egg yolk mixture into wine mixture until well mixed. Pour butter into mixture and whisk until sauce is smooth and thickened, about 5 minutes.