Category Archives: tarragon

Dessert with hay and other Foodpairing combinations

Based on the Foodpairing tree of hay, we find combinations with strawberry and cucumber. What about a (pre)dessert?


  • hay
  • 525 g milk
  • 150 g cream
  • 125 g sugar
  • 40 g milk powder
  • 6 strawberries
  • 1/4 cucumber
  • strawberry jam
  • tarragon

Bring the milk to the boil and add some hay. Cover and let infuse for 30′. Sieve, add the sugar and the milk powder. Bring to the boil. Cool, add the cream and turn into ice cream.

Cut the strawberries in pieces

Cut long slices of the cucumber (without the seeds). Cut thick slices of the ovary of the cucumber. Cut into circles

  Armstrong Blink-182 Coldplay

Foodpairing white asparagus recipes

It’s spring! Yet you wouldn’t say from the weather we’re getting. Nevertheless, the asparagus are showing their heads. It’s that special time of the year again we can enjoy these royal vegetables. Let’s make some Foodpairing white asparagus recipes, but before take a closer look at their flavour profile and Foodpairing potential.

The white asparagus is very popular in Western Europe, it is less bitter and much more tender than their green brothers. Here is its Foodpairing tree.

One of the most famous classic asparagus combinations is Asparages à la Flamande, boiled asparagus with a butter sauce thickened with soft-boiled eggs. All ingredients contain high levels of buttery and vanilla notes, explaining the strong Foodpairing matches in this dish. Interestingly, this type or aroma is amplified when the asparagus are boiled. Raw asparagus are more complex and crisp, which make them suitable for appetizers, yet they can even find their way into desserts.

Here is a recipe we designed that is purposely focused on the vanilla-like flavours of asparagus, all accompanying ingredients match in this vanilla theme and highlight it accordingly.

Smoke the cooked asparagus shortly. Serve with a tarragon/cream cheese sauce as dip. This sauce is special as it doesn’t contain any egg yolk to stabilize the emulsion, but egg white and a pinch of xanthan gum.

Recipe tarragon/ cream cheese dipping sauce

35 g cooked spinach (water squeezed out)

20 g cream cheese

20 g egg white

pinch of xanthan gum

50 g olive oil

5 g tarragon

Mix the spinach with the cheese and egg white. Add a pinch of xanthan gum and mix. Add slowly the olive oil while mixing. When a mayonnaise texture is obtained, add the tarragon leaves and mix.

This snack may be served with a spicy tripel type beer such as Kasteelbier Tripel, this beer also exhibits a subtle vanilla flavor.

Less obvious flavor themes in asparagus are nutty/popcorn-like and piney. The nutty aroma allows for combinations with bacon, bread, coffee, chocolate, peanut, pumpkin seeds and macademia nuts. The example below denotes this nutty theme perfectly.

Prepare your favorite asparagus soup according to art and best practices, garnish with lightly cooked mussels and finish with freshly ground coffee.

The Asperge Maltaise is another well known classic with interesting Foodpairing links (asparagus with hollandaise sauce finished with the juice of blood orange). Buttery components link the asparagus to the hollandaise sauce, a piney aroma makes the match with the blood orange.

An fun approach to Foodpairing would be to remix the classic Asperge Maltaise. The juice of blood orange may be replaced by another piney-themed fruit (aka citrus type fruits as they contain a lot of piney aromas). Inspire yourself with the array of likely candidates that can be found in the Foodpairing tree of asparagus. Yuzu, sudachi, grapefruit, mandarin, kumquat are just a few of the possible matches.

Following recipe was generated utilizing the same simple remixing approach;

Cook the asparagus al dente; if available, add some young pine shoots to the cooking liquid for extra pine-theme enforcement. Place the asparagus in a deep plate. Season the cooking liquid and pour it over the asparagus. Spoon a few drops chorizo oil over this and finish with Tahoon ® Cress and toasted pine nuts.

Surprising macaron flavors

Chefs & pastry chefs are always on the lookout for thoughtful treats to serve with coffee. Be inspired by Foodpairing to design the perfect macaron match to your favorite coffee. We’ve designed some macaron recipes around Café del Cauca, a Colombian coffee.

Macaron fillings come in every color and flavor, but are flavourwise generally limited to fruits, herbs and spices. Use Foodpairing to break with this convention; a cucumber or cheese filling are actually not so farfetched and only a few clicks away in the Foodpairing Explorer. The famous macaron of Pierre Hermé with rose, raspberry and lychee is in fact a very strong Foodpairing combination.

Not only the filling may be subjected to Foodpairing®. The macaron itself has ample space for flavor innovation. Why not replace the almond powder with hazelnut or pistachio? Another trick would be to produce your own flavoured egg white by combining egg white powder and any flavoured liquid (again, use Foodpairing to pick the right flavour). This is really a great way to incorporate new flavours in the macaron without compromising its delicate structure. For our Cucumber macaron, we used coffee to make our flavoured egg white.

Check out our recipes!

Hazelnut macaron with  yoghurt ganache, raspberry and tarragon

  • 250 g white chocolate 33%
  • 125 g yoghurt
  • 80 g butter
  • 25 sugar

Heat the yoghurt and sugar to 60 °C, then pour on the chocolate while stirring. Mix thoroughly. Cool to 35 °C and mix in the butter. Let crystallize.

Coffee macaron with cucumber-apple ganache and cilantro

  • 75 g cucumber-apple-cilantro juice
  • 5 g of sugar
  • 200 g white chocolate 33%
  • 65 g butter

Heat the juice with the sugar to 60 °C. Pour on the chocolate while stirring. Mix thoroughly. Cool to 35 ° C and mix in the butter. Let crystallize.



Ivan Welker pointed us at the fact that the combination of Tarragon and Grapes was one of the combinations which surprised Jamie Oliver.
This is what Jamie Oliver told about this combination in an interview;”This salad is one of the best things that’s happened to me… Really tasty, really clean and fresh… The recipe uses tarragon instead of any other salad leaf. This is quite shocking for me, as I’ve always been scared of tarragon! It’s a potent herb, but used aggressively and strongly like it is here it really works well. With
the sweetness of the grapes and the saltiness of the goat’s cheese, it’s fantastic.” (source)

Let’s check the combinations with Tarragon (click on the tree, it is interactive! The closer to the center the better. Ingredients clustered in categories);

(source picture)
Recipe of Jamie Oliver:
2 banana shallots, or 6 normal-sized ones, peeled and very finely
a good vinegar (champagne, white wine or sherry vinegar)
4 large handfuls of fresh tarragon, leaves picked
1 small bunch of seedless red grapes, halved
1 small bunch of seedless green grapes, halved
6 tablespoons extra virgin
olive oil
sea salt and freshly ground black pepper
200g/7oz good goat’s cheese or hard salted ricotta

So why not make an alternative version with raspberry or peach? Or go for sweet with plums, cherries… Or for cocktails with ume liquor. Be inspired.


Saw this tweet passing by “Potential douche moment: “I’m not sure I know the flavor profile on tarragon well enough to assess its pairing with peach.” by FletcherPrice.

Well of course they combine. They have in common floral, green,…notes. See here; Peach you can find in the fruit category.