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Herbal Blends


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#1 Karin Andresen

Karin Andresen

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Posted 13 March 2011 - 11:12 AM

Herbal Blends

Poultry

3 tablespoons sage
1 tablespoon lovage
1 tablespoon lemon thyme
1 tablespoon parsley
2 tablespoons marjoram

Soups & Stews

1 tablespoon savory
1 tablespoon rosemary
1 tablespoon lovage
2 tablespoons marjoram
1-2 leaves bay, sweet

Tomato Sauces

1 tablespoon marjoram
1 tablespoon parsley
2 teaspoons oregano
2 tablespoons basil

Salads

1 tablespoon tarragon
1 tablespoon parsley
1 teaspoons thyme
1 tablespoons basil

Fish

1 teaspoon tarragon or dill
1 tablespoon parsley
1 whole leaf bay
1 tablespoons basil

Fines Herbes

This classic blend of finely minced herbs originated in France. It is a combination of fresh delicately flavored herbs and added to raw dishes or at the very end of a dish's cooking time so as not to dissipate the essential oils. Fines Herbes work well in egg dishes like omelets or quiches and in sauces and butters. Makes a wonderful salad dressing when mixed with oil and vinegar (3:1 oil to vinegar) or mayonnaise.

The combination of herbs can vary with availability and the chef's preference. The classic version is an equal proportion of freshly minced parsley, chives, tarragon and chervil (or thyme).
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