Herbs are often added to oils and vinegars that are used to flavour salad dressings and vegetable dishes. Use a combination of herbs, or individual one such as chervil, Rosemary, thyme or tarragon.
HERB OIL
6 tbsp chopped fresh herbs
600ml sunflower or olive oil
1 tbsp white wine vinegar
Sprig of fresh herbs
Put chopped herbs, oil and vinegar in a wide-necked jar, seal and shake.
Shake daily for three weeks.
Strain off herbs, pressing gently to extract the flavour.
Pour oil into a sterilised bottle, add a sprig of fresh herbs if wished, and seal bottle.
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HERBES DE PROVENCE
A special, aromatic blend of dried herbs from the south of France.
It contains equal quantities of:
Bay Leaves
Thyme
Lavender
Rosemary
Cloves
Nutmeg
Orange peel
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FINES HERBES
A classic blend used in many French recipes. Often used to flavour omelettes, it can also be used with other egg dishes, salads, fish or poultry.
2 tbsp Fresh Parsley, finely chopped
1 tbsp Fresh Tarragon, finely chopped
1 tbsp Fresh Chervil, finely chopped
1 tbsp Fresh Chives, finely chopped
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BOUQUET GARNI
A French flavouring for soups, casseroles or any savoury dish which requires long slow cooking.
1 Bay Leaf
1 Sprig Thyme
3 Sprigs Parsley
Fresh herbs are tied with string, while dried herbs are wrapped in a small piece of muslin which is then tied into a small bag.
For dried herbs, use the following blend:
1 tsp Dried Parsley
1/2 tsp Dried Thyme
1/2 tsp Bay Leaf, crumbled
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Extra ingredients may be added for specific dishes, such celery leaves with beef, sage or savoury with pork and rosemary with lamb.
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