Tarragon

French tarragon is a delicate herb harboring estragole, which gives it warm anise and peppery notes. Its long, thin leaves fear prolonged cooking, which destroys its subtlety. Its genius lies in acidic infusion: heated gently in wine vinegar, its essential oils migrate into the liquid. This is the essential chemical equation for creating true Béarnaise sauce, where this aniseed acidity will balance the saturated richness of the butter emulsion.