French tarragon can be harvested from early spring until fall. It is best used fresh, however, it can be frozen or preserved in vinegar.
There are many simple ways of using this distinctive herb. This one is quick, easy, and your guests will think you’ve gone to no end of trouble to make a fabulous garnish.
1 cup mayonnaise (preferably your own but by all means use purchased)
2 tablespoons chopped French Tarragon
2 teaspoons Tarragon vinegar or white wine vinegar
Use as a cold sauce for poached or grilled fish, in pasta salads, on sandwiches or as a vegetable dip.