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Tarragon From Emeril's Garden

  • Yield: About 3/4 cup


  • 1/2 cup fresh tarragon leaves
  • 1 teaspoon minced shallots
  • 1 or 2 (if me) teaspoons minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup virgin olive oil


  • Combine all of the ingredients in a food processor or blender, and puree for one minute. Store in an airtight jar in the refrigerator for up to one week.