Fines Herbes Butter Recipes

FINES HERBES CLASSIC FRENCH SEASONING MIX

Steps:

• Combine the tarragon, chervil, chives, and parsley in a small bowl.
• Add this fresh fines herbes mixture at the end of the cooking process to preserve the flavor of the herbs.
• Combine the dried tarragon, chervil, chives, and parsley in a glass jar and seal tightly.
• Store in a cool, dark place up to 4 months.
• When using a dried fines herbes, add the mixture toward the beginning of cooking time to give the herbs a chance to mellow.

CREAMY SCRAMBLED EGGS WITH FINES HERBES

Steps:

• In a small bowl, whisk together the eggs, herbs, and salt; stir in 1 tablespoon of the butter.
• Heat a small skillet over medium low heat; add egg mixture and cook, while stirring, so that the eggs do not set too fast.
• The eggs will begin to set and form a creamy sauce; add in the remaining butter, one piece at a time, continuing to stir.
• Arrange the toasts on serving plates.
• Once the eggs set (they will still be creamy, but firm) spoon them over the toast, season with pepper and the remaining herbs, and serve immediately.

HERB BUTTER: 8 RECIPES

Steps:

• Allow the butter to soften.
• Mix the parsley and chives together and then stir them into the softened butter.
• Slowly add the lemon juice, stirring constantly.
• Mix in sea salt and pepper to suit your taste.
• Allow the butter to soften.
• Remove the basil leaves from the stem.
• Pile them one on top of the other and roll into a tube. Envision a cigar.
• Slice in 1/8- 1/4 inch slices all along the roll.
• Allow the pieces to fall apart.
• Stir the basil pieces into the butter.
• Allow the butter to soften.
• Mince the garlic and add it to the butter.
• Combine the herbs to suit your taste.
• Place in the fridge for 2 hours before using, so the flavors can blend.
• Allow the butter to soften.
• Cut the sage into 1/4 inch square pieces.
• Mix the two together.
• Allow the butter to soften.
• Finely chop the parsley, tarragon, and chervil.
• Snip the rosemary leaves.
• Add all of the herbs to the butter and mix well
• This butter will enhance the flavor of vegetables, fish, or French bread.
• Allow the butter to soften.
• Crumble the dried mint into the lemon juice. Stir well.
• Slowly pour the juice into the butter stirring constantly.
• Allow the butter to soften.
• Crumble the dried herbs into the lemon juice and stir well.
• Slowly pour the juice into the butter stirring constantly.
• Allow the butter to soften.
• Stir in the horseradish cream and the chopped chives.
• Add salt and pepper to taste.
• Refrigerate butter for several hours before serving.

FINES HERBES BUTTER

Steps:

• Chop together 1 cup packed fresh flat-leaf parsley leaves, 1/4 cup each packed stemmed spinach and watercress leaves, and 2 tablespoons coarsely chopped fresh chives. Add a tablespoon of chopped fresh chervil, tarragon, basil, dill, thyme, or sorrel (either a single herb or in any combination) and chop again to blend the flavors. Put in a bowl and mix in 1 teaspoon salt and 1 teaspoon anchovy paste. Add 1 cup (2 sticks) softened unsalted butter until the herbs have been thoroughly blended and the butter is completely green. [Editor: Melt a tablespoon of this butter on top of grilled lamb chops or fish, or stir into plain cooked vegetables.]