Tarragon’s delicate, strong, sweet taste complements fowl, fish, dairy, and egg dishes. Try adding to dressing for chicken salad. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor. Tarragon vinegar is excellent for herb sauce. Tarragon is one of the four fines herbs of French cooking, and particularly suitable for chicken, fish and egg dishes. Tarragon is one of the main components of Bearnaise sauce.