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Pernod and Herbsaint Uses? Interchangeable?

thymetobake Nov 8, 2011 03:40 PM

Hi All,

I'm making Oysters Rockefeller for Thanksgiving. I intend to purchase a bottle of Herbsaint for this. Are Pernod and Herbsaint interchangeable? I know they are for this recipe but what about in other recipes? Would Herbsaint work as well as Pernod?

Also, would love to know what kinds of recipes you all use pernod in. I've never cooked with it before and I'll need some ideas on how to use up the rest of the bottle - whichever one I buy.

Thanks!!

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    thimes RE: thymetobake Nov 8, 2011 04:09 PM

    Yes I would say they are interchangeable without any problems.

    I don't go through my Pernod (or Herbsaint - I have both) all that quickly but I use them both in cocktails most.

    The anise flavor though is fairly common in french seafood dishes/soups/stews. Really anything that you might use fennel in you could toss in a little of either to bring up the anise flavor.

    Enjoy!

    1. chefj RE: thymetobake Nov 8, 2011 04:45 PM

      The Herbsaint would be my choice. It is less sweet than Pernod and much better for drinking( which is how I would finish the bottle).
      Other uses for it in the kitchen
      Escargot Butter (which I like with Mussels)
      Steamed mussels
      Tomato soup

      1. bushwickgirl RE: thymetobake Nov 8, 2011 11:28 PM

        I actually prefer Pernod to Herbsaint, but that's me, and they are interchangeable. Use anise spirits in braised chicken with tomatoes and olives, or a seafood stew, in a sauce for any crustacean dish, in a compound butter for fish, on fresh fruit; I've also used it to add anise flavor to chocolate semi freddo. I bet it would be great over chocolate ice cream or pineapple or blood orange sorbet.

        When you cook with this liquor, heat it gently so it's flavor can be absorbed by the other ingredients, or add it at the end of the cooking process, and don't use it to flambe. Anise spirits retain their essence when added at the end of cooking, as heat breaks up the delicate, volatile molecules of anethole, a phenolic compound, and the flavor is lost in the sauce, so to speak.

        1. thymetobake RE: thymetobake Nov 9, 2011 02:02 PM

          Thanks everybody! Got a few ideas to get me started.

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