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.