James Peterson

Fines Herbes Gelée

Preparation info
  • Yield:

    1 quart

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

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.

Ingredients

gelée stock 1 qt

Method

  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.)