Fines herbes

Fines herbes

By
From
French Lessons
Photographer
Steve Brown

Another classic French mixture, this time of delicate, fragile herbs. Fines herbes are generally added at the end of the cooking time, or used as a garnish for sauces, soups, sautés and seafood dishes.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. The choice of herbs depends largely on personal taste and on the particular dish, but the mix may include parsley, chives, chervil and tarragon. Take care not to overdo the tarragon, however, as it can be a little overpowering. I prefer French tarragon as it has a milder flavour.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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