Hi, I am making filet mignon with Béarnaise sauce for Xmas dinner tonight, but it turns out I’m not the only one with that thought - fresh tarragon is sold out everywhere.
I have both dried tarragon and fresh basil, internet searches have me conflicted over what would be the better replacement. Some sources say NOT to replace with dried as the flavor profile is different than fresh, but I am seeing dried tarragon in some recipes.
Any suggestions on the replacement? Should I use dried tarragon in the vinegar reduction and fresh basil as a mix-in at the end? Your help is appreciated.
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