Tarragon saying “I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.” Fernand Point French chef and restaurateur and is considered to be the father of modern French cuisine was quoted as saying “A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.” Tarragon Tarragon ("Artemisia dracunculus"), also known as estragon, is a species of perennial herb in the sunflower family. It is widespread in the wild across much of Eurasia and North America,
Cocktail sauce Escoffier uses it to describe a pink iced pudding. It was so ubiquitous in the 1960s and 1970s that is has since become something of a joke in Britain, along with its most commonly associated dish, the prawn cocktail. In Belgium, a dash of whisky is often added to the sauce. It is popularly served with steamed shrimp and seafood on the half shell. In Australia, it is often provided in fish and chip shops. In most American oyster bars, cocktail sauce is the standard accompaniment for raw oysters and patrons at an oyster bar expect to be able to