Fines Herbes

The term “fines herbes” refers to a mixture of equal parts of four herbs: tarragon, chervil, parsley, and chives. While traditional recipes insist that tarragon be used in the same amounts as the other herbs, it can easily overwhelm the sauce; many chefs use it in smaller amounts or leave it out. Fines herbes are added to a sauce near the end to wake it up and give it finesse and freshness.