Tarragon
A herb with an anise-liquorice aroma for bearnaise sauce, chicken, fish and the Tarhun drink.
Tarragon is a herb with narrow, glossy leaves and a warm anise-liquorice aroma with a light peppery note. It is added to bearnaise sauce, Dijon mustard, chicken and fish, omelettes, marinades, tarragon vinegar and oil, dressings and the Tarhun drink.
Calories, proteins, fats and carbohydrates per 100 g of product
Tarragon, Raw: Calories 295.0 kcal, Proteins 22.8 grams, Fats 7.2 grams, Carbohydrates 50.2 grams per 100 g of product.
Recipes with this ingredient
The recipe is taken from the book "Holiday salads and appetizers. Very simple.
16
4
30
The recipe is taken from the book "Seafood. Very simple.
4
2
30
The recipe is taken from the book "Seafood. Very simple.
9
4
30
Andrey Kolodyazhny, chef of the restaurant "Black Fox", shared the recipe with us.
13
4
150
The recipe is taken from the book "Seafood. Very simple.
4
5
40
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
12
6
45
Arina Zhuravleva shared the recipe with us.
20
2
60
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
10
1
45
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
11
1
45
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
8
1
45
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
9
1
45
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
9
1
45
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
6
1
45
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
7
1
45
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
6
1
45
