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And while not technically a purée, the black sesame béarnaise I once had at Estela in NYC deserves a mention.

It plays a starring role in béarnaise sauce, one of the many offshoots of the long-cherished mother sauces in French cuisine.

A variation of hollandaise, béarnaise consists of nothing but lemon, butter, eggs, vinegar and, of course, tarragon.

Of course, you can make béarnaise!

When I asked Herman about some of the more imaginative, unique offerings in the cookbook, like mussels Cannelloni or mussels bearnaise — and one particular cooked dish that stood out to me which was essentially a tiny, pan-fried mussel cutlet — he responded: "Once I understood how to handle this specific product, when I knew everything about it’s season and which method brings the best out of them, I simply cannot go wrong with this beautiful product. The product is leading me."