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1
Follow master recipe, stirring 1 tablespoon minced
fresh
tarragon
leaves into finished mayonnaise.
2
Stir 1 tablespoon minced
fresh
tarragon
leaves into finished mayonnaise.
3
Add the
fresh
tarragon
,
and blend again until it iscorporated.
4
Finely chop a couple of teaspoons of
fresh
tarragon
.
5
Store
fresh
tarragon
in the refrigerator in a plastic bag with a moist paper towel wrapped around the base.
6
Place 2 cups each loosely packed
fresh
tarragon
leaves, parsley leaves, and dill leaves in work bowl of food processor.
7
In France they always add to the lettuce, before it is dressed, two or three finely chopped
fresh
tarragon
leaves.
8
It is served with a few turned Ratte potatoes and dressed with a classic mustardy sauce ravigote bursting with
fresh
tarragon
.
9
Mix the zest of a lemon with some chopped
fresh
tarragon
(no more than a teaspoon or so; it's strong).
10
Cut two or three ripe tomatoes into wedges and add them to the pot, along with the shrimp and chopped
fresh
tarragon
.
11
Substitute 1 tablespoon minced
fresh
tarragon
leaves for parsley and add 1 teaspoon grated lemon zest to mixture.
12
Follow master recipe, stirring 1 tablespoon minced fresh parsley or dill or 1 teaspoon minced
fresh
tarragon
into finished sauce.
13
Add 1 tablespoon minced shallots and 2 tablespoons chopped
fresh
tarragon
leaves to potatoes with salt and pepper in step 3.
14
Stir 1 tablespoon chopped
fresh
tarragon
leaves (or 1 teaspoon dried tarragon) and pinch ground white pepper into finished sauce.
fresh
tarragon
fresh