Revive the spirit of the French countryside in your very own kitchen by creating aromatic French herb blends at home. Here are a few of our Provencal favorites.
Have you ever run into a recipe calling for bouquet garni and wondered what that was? Here is the answer, according to Chef Auguste Escoffier.
1 part thyme
1 part bay
8 parts parsley
Wrap herbs together with kitchen string, or in a cheesecloth.
To use: Add to soups and stews.
Elevate salads and other light dishes with this recipe for a Fines Herbes blend.
1/4 cup French tarragon
1/4 cup chives
1/4 cup parsley
1/4 cup chervil
Mix ingredients together. Makes 1 cup.
To use: Add fresh to salads, scrambled eggs, butters, sauces, mayonnaise, light cheeses, marinades and vinaigrettes. Also try in court bouillon, light stocks and soups, and with vegetables.
Another great salad addition, Bonnes Herbes also makes a great garnish to a variety of dishes.
1 tablespoon minced chervil leaves
1 tablespoon minced basil leaves
1 tablespoon minced tarragon leaves
1 tablespoon minced dill sprigs
1 tablespoon snipped chives
Fresh ground white pepper
Mix ingredients together. Makes about 1/3 cup.
To use: Try Bones Herbes in potato salad, egg salad, pasta salad—virtually any salad. It’s also great in salad dressings. Use with fish or chicken, in scrambled eggs, or as a garnish with vegetables such as tomatoes, green beans, eggplant and summer squash.
Herbes de Provence
Use our Herbes de Provence blend sparingly—it’s full of flavor.
1 tablespoon savory leaves
1 tablespoon basil leaves
1 tablespoon thyme leaves
1 tablespoon marjoram leaves
1 teaspoon lavender flowers
1 teaspoon cracked fennel seed
Mix ingredients together. Makes 1/4 cup.
To use: This blend is especially good with cheeses and eggs, and is also great when used in sauces, with pizza and pasta, fish stews, marinades, and with lamb and poultry.
This Persillade recipe creates a pungent French garnish that is not much different from the Italian gremolata.
2 minced garlic cloves or 1 large, minced shallot (about 1 to 2 tablespoons)
Scant 1/2 cup fresh minced parsley
Mix ingredients together. Makes 1/2 cup.
To use: Persillade makes an excellent garnish, but it adds a particularly pungent flavor when used to infuse butter or olive oil. You can also use with vegetables, egg dishes, pasta, pizza, fish and fowl.