Gourmet Tarragon Mustard

Perfect with roasted chicken, grilled fish (especially salmon), in vinaigrettes for salads, spread on gourmet sandwiches, mixed into mayonnaise for sophisticated dipping sauces, with pork chops or chicken schnitzel, served alongside a cheese platter, or stirred into cream sauces. The tarragon adds French elegance to simple dishes without overwhelming them.

Absolutely. It elevates sandwiches from ordinary to gourmet - try it with roast chicken and rocket, smoked salmon and cream cheese, ham and Gruyère, roast beef and horseradish cream, or turkey and brie. The tarragon's subtle anise notes add sophistication without overwhelming. It's particularly good in French-style baguettes or croissant sandwiches.

Smooth, tangy mustard with aromatic tarragon's subtle anise-like flavour. It's more refined than standard mustard - think French sophistication. The tarragon adds herbal complexity and slight sweetness without being overpowering. Less sharp than English mustard, more interesting than American yellow mustard. It's elegant and versatile, enhancing dishes without dominating.

Tarragon is an aromatic herb popular in French cuisine, with delicate, slightly anise-like flavour. There are French and Russian varieties; French is preferred for culinary use. It's one of the classic fines herbes in French cooking, essential in béarnaise sauce. The flavour is subtle yet distinctive - slightly sweet, with hints of liquorice and vanilla.

Yes, tarragon mustard is excellent in cooking. Add to cream sauces for chicken or fish, whisk into vinaigrettes, stir into mashed potatoes, mix into egg mayonnaise, use in marinades, or add to pan sauces after cooking. Heat mellows the flavour slightly. It's particularly good in French-style dishes where tarragon traditionally features.