tarragon oil


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tarragon oil

[′tar·ə‚gän ‚ȯil]
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Visit thestackrestaurant.com to find out more Recipes courtesy of Andy Smart, head chef of The Stack Restaurant and Bar Ingredients Four free range chicken breasts, French trimmed (bone sticks out) 24 asparagus spears Juice of half of a lemon Two tbsp of rapeseed oil For the veloute: Eight chicken wings One carrot, peeled and roughly chopped One onion, peeled 250ml chicken stock Two sprigs thyme 120ml double cream 6ml white truffle oil Three cloves of garlic, roughly chopped 70ml dry white wine 10ml sunflower oil Optional: Truffle piece(s): 3.5g For the tarragon oil: (making more oil than needed) 12g tarragon leaves 12g flat-leaf parsley 180ml extra virgin olive oil Fine grain sea salt to season How to make the veloute 1Heat oil in a wide bottom pan.
Derek's cheese was Spanish classic Mahon, served with rosemary cracker, homemade red pepper tapenade and black pepper and tarragon oil, plus a shot of Ibicenco liqeur Hierbas.
Fusspot is always telling people how he kickstarts the day with fresh beetroot juice, and here he decided to end the day (sort of) with that esteemed veg too, this time For his starter he had the beetroot soup (PS5.95) with horseradish beignet and tarragon oil. The radish gave a bit of a kick and the soup as a whole had a beautiful consistency, thick but not overly so.
Fresh tarragon oil, which contains 60 to 70 percent to 3 percent methyl estragol and some Parametoxy cinnamaldehyde (bitter substance), is.
Whisk in menthol and tarragon oil. Transfer to a piping bag