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Tarragon; Culinary uses

The serious cook needs French tarragon almost as much as parsley, chives and mint. The leaves are excellent flavouring chicken, veal, fish and tomato dishes; and provide the basic flavouring for Béarnaise sauce. See 'Béarnaise sauce'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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