Tarragon is a perrenial herb which is also called "Dargon's Wort" and is in the same family as wormwood. This herb has an aroma and taste which is similiar to anise, and is used widely in french cuisine. Tarragon was used by the ancient Greeks as a remedy for toothaches because of the chemical eugenol, which occurs naturally in the plant that has pain relieving qualities.
1 cup heavy cream
3 tablespoons chicken broth
ΒΌ cup coarse-grain mustard
2 tablespoons fresh tarragon
salt and pepper to taste
1. Whisk together ingredients in large skillet or sauce pan over medium heat.
2. Bring to gentle simmer.
3. Cook until slightly thickened, about 3 minutes.
4. Serve over chicken or pork or on the side.
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