Bonnes Herbes salt
A rich herb mix for vegetables, chicken, soups and baked
fish. A fragrant all-purpose blend from one of the cooking capitals of the
world. The combination of traditional French herbs, from tarragon to chives,
makes this versatile blend both savory and sweet. Good for roast chicken
or pork tenderloin, just rub with a bit of oil or butter, sprinkle with
lemon juice, crumble on 1 tsp. Parisien Bonnes Herbes per pound and cook.
One of our best blends for Cornish hens, prepare the same way and add salt
if desired. Good on sauteed veal or chicken tenders. Also nice for steamed
or sautéed vegetables, just sprinkle on or mix with butter. A nice flavor
combination for stock or soup-making, add 1 tsp. per quart. Good for sauces
(makes a flavorful, slightly non-traditional Bernaise) and great for eggs-from
scrambled, to omelets, to quiche. For a light, fresh vegetable dip, mix
1-2 TB. in 1 Cup yogurt with salt to taste. For green salads, mix 1 TB.
in 1 TB. water, let stand 5 minutes, blend with 1 /3 Cup lemon juice or
rice vinegar, ½ Cup olive oil, and garlic, salt, and pepper to taste.
Hand-mixed from: chives, dill weed, French basil, French tarragon, chervil
and white pepper.