Tarragon is a leafy green herb with a slightly sweet, licorice-like flavor. Commonly used in French cuisine, it pairs beautifully with chicken, seafood and eggs. It adds a distinct depth to sauces and dressings, bringing a subtle quality that sets it apart from herbs like basil or cilantro.
By incorporating tarragon into chimichurri, you get a sauce that balances brightness with a hint of sweetness. This combination creates a well-rounded sauce that feels both familiar and new, which helps make your dishes exciting and comforting.
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You can snag the full recipe over at Cook's Illustrated's website, but the real secret to making a perfect flavorful green sauce—any green sauce—is all in the balance, which Cook's Illustrated says is four parts herbs to one part fats.
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Best Uses for Green Herb Sauce
You can use it to coat chicken, fish or tofu before grilling for an extra punch of flavor. Want more herb flavors in your veggies? Brighten up dishes like roasted carrots, potatoes or asparagus with this sauce!
And don't forget the easiest way to use this sauce—over a salad! Thin it out with some extra olive oil and vinegar for a zesty salad dressing that will make your salads anything but boring.
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