mustard, garlic, shallot, and salt. Stir to combine and allow to rest for 10 minutes. Whisk in oil in a thin steam. Add chives, parsley, tarragon, and celery leaves. Add pepper and stir to combine.

Meanwhile, make the tarragon sauce. Melt the butter in the same frying ... with the reserved mushroom juices (from the topping), the mustard and tarragon. Season with salt, pepper and sugar ...

Put the coriander seeds, mustard seeds and oil in a small saucepan ... garlic, lemon zest and tarragon. Mix well and season with salt to taste. Just before serving, gently fold the chard leaves ...

Rémoulade: Place the mayonnaise, mustards, tarragon, chives ... stir in the rémoulade sauce, and season with lemon juice and crunchy salt. (Published 2016) ...

Finish the sauce by stirring through the Dijon mustard, lemon juice and chopped tarragon leaves. Check the seasoning, adding more salt and pepper if needed. Remove the chicken from the oven and ...