FRENCH TARRAGON

I love the Latin name of French tarragon,

Artemisia dracunculus — sounds like an ancient potion for dispelling dragons. This delicate herb is a perennial which will die back now, so give it a generous covering of well-rotted compost to protect and feed it through winter, and by mid-August you should see the new green shoots peeping through the soil. No discerning cook should be without tarragon vinegar for sauces or salad dressing. Sterilise a glass bottle, add a stem or two of fresh tarragon, cover with apple cider vinegar or white wine vinegar and leave in a cool dark cupboard for a few weeks to infuse. Sauce Béarnaise is a classic French sauce made with tarragon, delicious served with a thick-cut sirloin or rump steak. For vegetarians, it goes well with lightly steamed broccoli or as a topping for an egg-and-spinach tartlet. This easy recipe is from Mrs Beeton’s Everyday Cookery.

SAUCE BÉARNAISE

60ml ( 1/4 cup) white wine vinegar 15ml (1 tbsp) chopped shallots 5 black peppercorns lightly crushed 1 fresh bay leaf 2 fresh tarragon stalks, chopped or ¼ tsp dried tarragon 1 stalk fresh thyme, chopped 2 large egg yolks 100g butter, chopped Salt and pepper, to taste Combine vinegar, shallot, peppercorns and herbs in a small saucepan. Boil until reduced to 15ml (1 tbsp), Strain into a heat proof bowl. Cool and stir in the egg yolks. Place bowl over a simmering saucepan of water and whisk until mixture starts to thicken. Gradually whisk in butter until thick and creamy. Season to taste. Makes about 175ml.