Tarragon oil
An aromatic oil of blanched tarragon with a characteristic fresh aniseed-minty taste, for finishing chicken, fish, eggs and asparagus.
Tarragon oil is an aromatic oil of blanched tarragon blended with neutral vegetable oil and strained, light green, with the characteristic fresh aniseed-minty taste of tarragon. It is used for finishing: drizzled over chicken, fish, seafood, eggs, asparagus and new potatoes, put into bearnaise, vinaigrettes, mayonnaise and served with salads and carpaccio.
Calories, proteins, fats and carbohydrates per 100 g of product
Tarragon oil, Raw: Calories 884.0 kcal, Proteins 0.0 grams, Fats 100.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Mustard-baked cod is a refined dish of Russian cuisine that embodies the harmony of flavors and textures. The tender cod fillet soaked in garlic milk gains softness and a subtle aroma, while a light mustard note adds spiciness. The vegetable accompaniment of carrots, parsnips, potatoes, and onions makes the dish balanced and rich. A thick sauce based on fish broth, cream, and white wine adds juiciness, while the garnish of tagliatelle and greens completes the composition. This recipe showcases the sophistication of Russian gastronomy by combining simplicity in preparation with elegance in presentation. It is perfect for both cozy family dinners and festive occasions.
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