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This article gives an incomplete and inaccurate account of William Poundstone's findings in "Bigger Secrets," which are far more definitive than any other source mentioned here. For example, Poundstone cites published statements from the dish's inventor and a later owner of Antoine's in which they explicitly revealed some ingredients, including absinthe (for which herbsaint was a later substitution); the statements also allow Poundstone to distinguish green onion from chives in the recipe. The article should certainly cite Poundstone's complete lab findings, which came directly from a sample of the sauce. The definitive ingredients in it were: olive oil, parlsey, capers, green onions, lemon juice, chili pepper, celery (green), salt, black pepper, tarragon and smoked oyster stock. (Poundstone, "Bigger Secrets," Houghton Mifflin Company, 1986.)76.19.197.84 (talk) 04:30, 3 June 2009 (UTC)[reply]

The sentence about herbsaint is a terrible run-on and confusing. Someone who understands the issues should try to correct that. "also indicates that the original recipe did not have spinach and he gives a slightly different version and adds the all-important ingredient Herbsaint (or substitute Pernod)[2] and that it is not possible that Herbsaint was in the original 1899 recipe, as Herbsaint was first made in 1935." 89.247.77.33 (talk) 18:16, 1 January 2011 (UTC)[reply]

Usually served on hot rock salt. Original? 2600:1010:B06A:8FE8:C4C2:5DF1:BCBB:C5E6 (talk) 20:44, 6 September 2018 (UTC)[reply]