James Silverton wrote:
> Hello All!
>
> In its place, I like tarragon but only three common uses come to mind
> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
> to vary. Julia Child always called for much more tarragon than I like.
>
Three things immediately come to my mind:

Bearnaise Sauce; Green Goddess dip/dressing (although not all
recipes call for it); and Herb Butter, as made by my mom and
primarily remembered in conjunction with eggs or mushrooms sous
cloches.

--
Jean B.