Blend this spice with champagne vinegar to dress raw oysters and shellfish

Deliciouser with: Raw oysters, shellfish, marinades, salad dressings, all types of fish, and green vegetables.

Ingredients: French tarragon, shallots, coriander, citrus, rice vinegar powder (maltodextrin), citric acid, salt, and other spices

Suggested Uses:

• Mix with champagne vinegar to dress raw oysters and shellfish

• Use as a finishing spice for roasted and pan fried fish

• Whisk into vinaigrettes for green salads and vegetables

• Makes a fantastic dip mixed with equal parts mayonnaise and sour cream

• Add to hollandaise and béarnaise sauce for extra kick

• Season grilled vegetables, chicken and fish

• Mix with garlic and mayonnaise to make an herbal aioli

• Season potato salad, egg salad and chicken salad

• Add to scrambled eggs and omelettes with goat cheese

• Whisk into Dijon mustard and mayonnaise, serve with smoked salmon

• Mix with softened butter and serve with warm baguettes and buttermilk biscuits 

• Add to flour and use as a dredge for fried fish

• Season sauces, soups and gravies

• Season tomato salads with wine vinegar and olive oil 

• Season sautéed spinach 

• Add to classic quiche recipes

• Mix with cream cheese for bagels and cucumber tea sandwiches