Fresh tarragon has a wonderful, slightly anise taste to it. Tarragon can also be successfully preserved by drying the leaves and storing them in a dark glass container. To ensure the dried leaves remain potent, store the container out of direct sunlight and away from any heat sources.
Béarnaise sauce tastes great when served along with any kind of red meat, such as London broil or filet mignon. If using salted butter be sure to omit the ¼ teaspoon of salt that is called for in the béarnaise sauce recipe.
Ingredients for Fennel Tarragon Béarnaise Sauce
Directions for Fennel Tarragon Béarnaise Sauce
Lemon verbena or lemon basil leaves can be substituted for the lemon balm leaves if necessary. Freshly steamed asparagus accompanied by homemade hollandaise sauce is sure to get rave reviews at the family dinner table.
This recipe is a variation on classic hollandaise sauce. Hollandaise is a wonderful sauce to serve on top of freshly steamed vegetables, baked potatoes, rice, pasta, fish or chicken.
Ingredients for the Lemon Balm Hollandaise Sauce
Directions for the Lemon Balm Hollandaise Sauce
True tarragon has a difficult time growing in the hot and humid south. However, Mexican mint marigold, AKA winter tarragon, can be grown with great success in sultry gardening conditions. Winter tarragon, Latin name Tagetes lucida, also produces tiny, orange edible flowers.
During the Renaissance, lemon balm was thought to be one of the ingredients that made up the alchemists elixir of life. The elixir was thought to confer immortality to anyone that drank it. Lemon balm does make an excellent nerve tonic when steeped in wine.