Tarragon
Method: Finish fresh at 0 to 0°F for 0s to 0s.
The defining herb of French béarnaise and chicken sauces. Anethole collapses with heat, finish only.
Flavor
bright, anise, aromatic
Method: Finish fresh at 0 to 0°F for 0s to 0s.
The defining herb of French béarnaise and chicken sauces. Anethole collapses with heat, finish only.
bright, anise, aromatic