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,
Wine sauce prepared with white wine, vinegar and onions, which may be served with meat. Some sauces, such as Normande sauce, use wine as a flavorant, rather than as a main ingredient. Wine sauce may be used in seafood dishes, such as those prepared using tuna and salmon. White wine sauce has been described as "a classic sauce for fish". It is used for poultry dishes, such as chicken, quail and others. Coq au vin is a French chicken dish that may be prepared using wine sauce prepared from red or white wine. It is used in various beef dishes. Swiss steak