Fines Herbes Gelée

Preparation info

  • Difficulty


  • Yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About

To capture the flavor of delicate herbs, many chefs like to infuse the hot gelée stock with the herbs in tightly sealed containers, as this recipe demonstrates. When an herb gelée will be strained, as is this one, include the stems as well as the leaves.


gelée stock 1 qt 1 L
fresh chervil 1 bunch 1 bunch
flat parsley 1 bunch 1 bunch
fresh chives 1 bunch 1 bunch


  1. Bring the gelée stock to a slow simmer in a 2-quart (2 liter) saucepan.
  2. While the stock is heating, finely chop the herbs. (This must be done at the last minute.)
  3. Put the chopped herbs in a large (2-quart/2 liter) mason jar and pour the simmering stock over them. Seal the lid.
  4. Let the gelée stock cool at room temperature in the jar. Gently turn the jar over from time to time during cooling to redistribute the herbs.
  5. When the gelée is completely cool but not set, strain out the herbs through a chinois. If you decide to retain the herbs, continue to turn the jar while the gelée is setting so they are distributed evenly throughout.