Sauce “Fines Herbes”

Name: Sauce “Fines Herbes”
Cuisine: French
Ingredients: espagnole; shallot; brown sauce; lemon juice; herb leaves; meat; eggs; poultry; parsley; tarragon; butter; chervil; dry white wine; leaves

Preparation info

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

Europe
France
Sauce
Mediterranean

Method

Remove leaves from 3 sprigs each of parsley, tarragon and chervil. Reserve them to garnish sauce. Chop stems and simmer gently