mezzomediTarragon
Anise-flavored and peppery tarragon, elegant aroma similar to licorice.
Tarragon is a delicate herb with fine leaves, recognizable by a subtle aniseed and slightly peppery taste. In Mediterranean cuisine, it brings a refined and sophisticated note, particularly prized in classic Mediterranean French cooking. It is distinguished by its freshness and persistent aroma, best appreciated when used fresh.
Best pairings
White wine Classic88%White wine-tarragon reduction is classic for fish and poultry.
Chicken Classic84%Tarragon and chicken, the classic pairing for sauces.
Flat-leaf parsley Classic81%Two complementary fresh herbs, harmonious herbaceous notes.
Egg Classic80%Tarragon and egg, béarnaise sauce and omelets.
Butter Classic80%Tarragon with butter, the base of béarnaise.
Artichoke Classic80%Artichoke hearts with tarragon sauce is a French-Mediterranean classic.
Button mushroom Classic79%Earthy mushroom umami combines with the aniseed elegance of tarragon.
Shallot Classic78%Tarragon and shallot, the base of béarnaise sauce.
Sea bass Classic78%Tarragon and white fish, a delicate aniseed aroma.
Lemon Classic76%Tarragon and lemon, anised freshness.
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FAQ
What goes with tarragon?
Tarragon pairs especially well with white wine, chicken, flat-leaf parsley, egg and butter. White wine-tarragon reduction is classic for fish and poultry.
What can I substitute for tarragon?
If you don't have it, try: dill, fennel fronds.