Bursting With The Flavor Of Rich Shallots And Flavorful French Tarragon. Excellent On Fish, Vegetables, Sauteed Boneless Chicken Breast And Pork Or Veal Cutlets. Just Sprinkle On 12 -1 Tsp. Per Pound, Dust With A Bit Of Flour And Saute In A Small Amount Of Olive Oil.
Store In The Refrigerator In The Summer Months To Prevent Clumping. Hand-Mixed From: Coarse Salt, Tellicherry Black Pepper, Shallots, Tarragon And Bay Leaves.
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