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,
Soy sauce table condiment, usually alongside other sauces such as fish sauce ("patís") and sugar cane vinegar ("sukà"). It is often mixed and served with the juice of the calamansi (× "Citrofortunella microcarpa"; also called calamondin, "limonsito"). The combination is known as "toyomansî", which can be comparable to the Japanese "ponzu" sauce (soy sauce with yuzu). Toyò is also a main ingredient in "Philippine adobo", one of the more famous dishes of Filipino cuisine. Soy sauce is a very popular condiment and marinade for many dishes in the Hawaiian cuisine. "Aloha shoyu" is soy sauce made in the Islands. Aloha is of