MostlyWater
Sous Chef
- Joined
- Jul 8, 2008
- Messages
- 997
Nutmeg. Ewwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww
This is actually an herb, but I can't stand tarragon.
If somebody doesn't like the anise/licorice flavor, they won't like tarragon - simple as that.I'm surprised at how many people dislike tarragon - I love it...
Paul, that sounds good except for the tarragon. The first time I ever tasted Béarnaise sauce as a young adult, I couldn't eat it. As you know, tarragon is essential in a Bearnaise, and that was the end of tarragon for me. Many many moons later, I still can't stand it, and the good news is I don't need it.I'm surprised at how many people dislike tarragon - I love it, especially used in this:
it's THE ESSENTIAL HERB used in the long time-honored French recipe for the delicious Cognac Cream Sauce drizzled over med.-rare tenderloin beef steak, which includes:
Shallots,
Heavy Cream
Dijon Mustard
Tarragon
Cognac
Cracked Black Pepper
I often make this over 200 year old French sauce recipe that my grandmother introduced me to, for making filet mignon the superb dish it can be.
If somebody doesn't like the anise/licorice flavor, they won't like tarragon - simple as that.
As you know, tarragon is essential in a Bearnaise
Kayelle... I use basil, Italian parsley, or even cilantro (whatever I have on hand, with basil preferred), and no one has ever complained (or worse yet exclaimed "this is not bearnaise!").
The fact that your guests don't know that béarnaise includes tarragon doesn't mean it's not the traditional flavor for that sauce. The specific names of French sauces have those names for a reason.Kayelle... I use basil, Italian parsley, or even cilantro (whatever I have on hand, with basil preferred), and no one has ever complained (or worse yet exclaimed "this is not bearnaise!").
Kayelle... I use basil, Italian parsley, or even cilantro (whatever I have on hand, with basil preferred), and no one has ever complained (or worse yet exclaimed "this is not bearnaise!").
Paul, that sounds good except for the tarragon. The first time I ever tasted Béarnaise sauce as a young adult, I couldn't eat it. As you know, tarragon is essential in a Bearnaise, and that was the end of tarragon for me. Many many moons later, I still can't stand it, and the good news is I don't need it.
True true....
Curry isn't just one thing. It's a variety dishes that are made up of different combinations of spices and ingredients. It's like saying you don't like soup.
I'm surprised at how many people dislike tarragon - I love it, especially used in this:
it's THE ESSENTIAL HERB used in the long time-honored French recipe for the delicious Cognac Cream Sauce drizzled over med.-rare tenderloin beef steak, which includes:
Shallots,
Heavy Cream
Dijon Mustard
Tarragon
Cognac
Cracked Black Pepper
I often make this over 200 year old French sauce recipe that my grandmother introduced me to, for making filet mignon the superb dish it can be.
If somebody doesn't like the anise/licorice flavor, they won't like tarragon - simple as that.
I also like tarragon - so much, that I also tried growing it inside, many years ago, during the off-season (it's a perennial, and dies off, but pops up early every spring). Cuttings rooted well, but it attracted spider mites, so that got tossed. However, years later I started growing something that I now use in place of tarragon in many dishes, that I now have 365 days a year: Thai basil - another herb with a strong anise flavor, but more complex than tarragon. Even less is needed, and a friend, who's favorite dish used to be tarragon chicken, changed that to Thai basil chicken. Plus, she talked about learning how to grow it, though she never did.
Tarragon is not a favourite of mine, but when I make green goddess dressing, it has to have tarragon vinegar. I am one of those who dislikes licorice type flavours, but they tend to be okay in small quantities, especially when balanced well.