Jeni Wright, Eric Treuille, Le Cordon Bleu

Herb Mixtures

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Western chefs traditionally use specific herb combinations to flavour certain dishes. French dishes are often perfumed with herbes de Provence and persillade, while Italian specialities such as osso buco are served with pungent gremolada.

Chopping lemon zest for gremolada

Rock the curved blade of a mezzaluna over pared strips of lemon zest.

Herbes de provence
A mixture of fresh or dried aromatic herbs consisting of thyme, rosemary, bay, basil, savory and even lavender. Delicious as a seasoning for roast lamb and pork.