Tarragon – Licorice Vine^™ Tarragon

French tarragon plant leaves pair well with fish, eggs, cheese, and chicken dishes, and also for flavoring vinegars. The flavor of this tarragon plant stays strong when dried. Use a small amount and adjust taste for preference.

Features
French tarragon plant leaves pair well with fish, eggs, cheese, and chicken dishes, and also for flavoring vinegars. The flavor of this tarragon plant stays strong when dried. Use a small amount and adjust taste for preference.

Tarragon Cream Sauce
2 tbsp. butter
3 oz. mushrooms, sliced
1 shallot, finely chopped
1 tsp. fresh lemon juice
2 tbsp. all purpose flour
2/3 c. vegetable stock
1/3 c. heavy cream
1 tbsp. fresh tarragon, chopped
1/8 tsp. nutmeg
Saut? the mushrooms in butter for 5 minutes. Add the shallot and lemon juice, and cook for 3 minutes. Stir the flour into the mushrooms until incorporated. Add the stock, stir until it becomes smooth and thick. Stir in cream, tarragon, and nutmeg. Do not allow sauce to simmer.