- Joined Apr 3, 2008
I don't like tarragon either, I'm going with parsley, thyme and oregano.
Interesting, Tarragon is one of those flavors that to my palate is overpowering. I'd probably go with something else, thyme or rosemary most likely. Maybe lovage.
Yea the lemon is added at the end. I could of course nix the cream and just make it a straight up avgolemono sauce. Or could I temper the egg with the cream and the lemon at the same time or will that break the sauce?
Avgolomono minus the lemon. You could add lemon and nix the tarragon - that's what I would do.
I wonder why, I find poached chicken skin very undesirable. I don't hate tarragon, it's really nice in a bernaise. It's expensive and I don't use it often enough to have cultivated a true liking to it. It's not like cilantro, cilantro is just vile.