Fines Herbes

Fines herbes is a delicately balanced combination of finely flavoured herbs found in French cuisine. It is another combination that varies according to the herbs available or for the dish it is intended to enhance. Various combinations of parsley, chervil, lovage, thyme, tarragon, chives, dill, marjoram, basil or cress may be included. Fines herbes go well in egg dishes like omelets or quiche and in sauces and butters. When used fresh they make a good salad dressing, either in and oil and vinegar or when combined with mayonnaise.

A fresh fine herbes blend should be minced very fine just before needed. Add the herbs at the end of the dishes cooking time. You want to see them in the dish, and the flavour will suffer if cooked for too long.

Pull off the leaves of the herbs by pulling them in the opposite direction they are growing in. Chop all finely in a food processor. Use in classic French foods. This is good in vegetable soups, potatoes, butters. Add 2 recipes of this to 1 cup of unsalted butter. Blend and use on potatoes, rice, pasta, fish or bread.

Yield: 1 Serving.