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,
Sauce boat Sauce boat A sauce boat, gravy boat, or saucière is a boat-shaped pitcher in which sauce or gravy is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce. Some gravy boats also function as gravy separators, with a spout that pours from the bottom of the container, thus leaving any surface-floating fat in the container. While some vessels have been identified as being used for sauces since ancient times, the modern fashion for sauce boats probably derived from fashion in the late 17th century French court. Silver sauce boats with two handles