Tarragon Palate Cleanser Drink

Tarragon Palate Cleanser Drink Inquiry

I’ve recently observed that many Michelin Star restaurants serve a tarragon palate cleanser, but I can’t quite figure out what it actually is or what goes into it!

This drink isn’t a tarragon soda; it’s thicker, has a light green hue, and is often topped with a white foam. It’s typically presented in a small glass, around 6 oz or less.

I’ve come across terms like “Tarragon Emulsion” or “Tarragon Velouté,” but I’m unsure if that’s what they’re using and I can’t seem to find a recipe. Does anyone have insights on what it is or the ingredients that make it up?


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One response to “Tarragon Palate Cleanser Drink”

  1. It sounds like you’re describing a tarragon-infused palate cleanser that many fine dining establishments use to refresh the palate between courses. These palate cleansers can come in various forms, but the characteristics you’ve mentioned—thicker consistency, lighter green color, and white foam—suggest it’s likely an emulsion or foam.

    One possible preparation is a tarragon emulsion, which is typically made by blending tarragon with an oil or vinegar, along with other ingredients like a mild citrus (such as lemon or lime juice) to balance the flavors. To achieve that thick, foamy texture, chefs often use foaming agents like lecithin or by incorporating whipped aquafaba (the liquid from chickpeas).

    Another possibility is a tarragon velouté, which is a rich sauce made from a light stock thickened with a roux. If that’s the case, it may be served in a smaller portion with a foamed version on top for presentation.

    You might try experimenting with a simple version by blending fresh tarragon with a neutral oil, a splash of vinegar, and a bit of water or stock until smooth, then strain it for a smoother texture. If you want the foam, you can introduce some lecithin or whip in some aquafaba using a hand blender.

    I hope this helps you create or seek out that delicious tarragon palate cleanser! Happy experimenting!

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