Best 6 Herb Mayonnaise Sauce Fines Herbes Recipes
If you're searching for a delectable and versatile sauce to elevate your culinary creations, look no further than herb mayonnaise sauce fines herbes. Fines herbes translates to "fine herbs" in French, and this classic sauce is a delightful fusion of fresh herbs, mayonnaise, and other seasonings. The aromatic blend of parsley, chives, tarragon, and chervil imbues the sauce with a burst of flavor, making it an ideal accompaniment to grilled meats, roasted vegetables, seafood dishes, or simply as a spread for sandwiches and wraps. Its creamy texture and herbaceous notes add a touch of elegance and sophistication to any meal, transforming ordinary dishes into memorable culinary experiences.
Let's cook with our recipes!
FINES HERBES OMELET
A proper French omelet is all about (you guessed it) technique. Luckily, Jacques Pépin is the master. Note that Mr. Pépin cracks eggs on his cutting board, not against the rim of the mixing bowl. (This prevents any bacteria on the surface of the shells from getting into the bowl.) In the pan, Mr. Pépin maintains a kind of Tilt-a-Whirl shaking and spinning and scraping of the pan, keeping the eggs constantly in motion.
Provided by Jacques Pepin
Categories brunch, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs.
- Heat half the oil and butter in a 10-inch nonstick skillet over high heat. When the oil and butter are hot, add half the egg mixture. Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds. When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside.
- Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate. Repeat with the remaining ingredients to make a second omelet. Cut each omelet in half.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 328 milligrams, Sugar 1 gram, TransFat 0 grams
HERBS DE PROVENCE
This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!
Provided by Mariposa
Categories World Cuisine Recipes European French
Time 5m
Yield 100
Number Of Ingredients 11
Steps:
- Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.
Nutrition Facts : Calories 1.7 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg
MUSTARD AIOLI-GRILLED POTATOES WITH FINES HERBES
Provided by Bobby Flay
Categories Herb Potato Side Fourth of July Vegetarian Father's Day Backyard BBQ Summer Grill Grill/Barbecue Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- 1. Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper. Cover the aioli and refrigerate for at least 30 minutes and up to 1 day.
- 2. Put the potatoes in a pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil over high heat and cook until a skewer inserted into the center of a potato meets some resistance, 15 to 20 minutes. Drain well and let cool slightly.
- 3. Heat your grill to medium for direct grilling.
- 4. Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill until golden brown on all sides, about 8 minutes.
- 5. Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.
HERB MAYONNAISE (SAUCE FINES HERBES)
Provided by Craig Claiborne And Pierre Franey
Categories condiments
Time 5m
Yield 1 - 1 1/4 cups
Number Of Ingredients 11
Steps:
- Put the egg yolk, mustard, white-wine vinegar, parsley, tarragon, cornichons, capers and shallots in a mixing bowl.
- Start beating with a wire whisk while gradually adding the oil. Beat until thickened. Add salt and pepper.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 24 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 78 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN WITH FINES HERBES
One of my college roommates used to make this dish. Fines herbes contains thyme, oregano, sage, rosemary, marjoram, and basil. I'm not sure why this recipe calls for additional oregano & marjoram. Serve with hot buttered noodles.
Provided by TigerJo
Categories Chicken Breast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Wrap 1 pc chicken between 2 pieces of clear plastic wrap; Working from center to edge, pound with a meat mallet to 1/8" thickness; remove plastic wrap, repeat with remaining chix, preheat oven to 350°F.
- Combine butter, parsley, fines herbes, oregano& marjoram; using half of the mixture, reserving the other half; dot some on each chicken breast half; place a strip of cheese on each; fold in sides and roll up jelly-roll style; Press edges together to seal; in a med bowl combine egg, H2O, and oil; Roll chicken in flour to coat, dip into the egg mixture; roll in bread crumbs to coat.
- Place chicken, seam side down, in a lg baking dish; bake, uncovered, for 20 mins; Meanwhile, melt remaining herb mixture, add wine; After 20 minutes of baking, pour wine mixture over the rolls; bake for 20 minutes more or until chicken is tender (be careful not to overbake).
- Drain, reserving pan juices; serve chicken over hot cooked noodles; garnish with fresh parsley; pass reserved juices with chicken.
Nutrition Facts : Calories 262.3, Fat 16, SaturatedFat 7.3, Cholesterol 91.6, Sodium 195.7, Carbohydrate 8.2, Fiber 0.5, Sugar 0.6, Protein 19.1
FINES HERBES SEASONING MIX RECIPE, MAKE YOUR OWN
Fine Herbs classic French herb seasoning mix is easy to make at home. Make it fresh or used dried herbs and store it for future use. Recipe is easily multiplied, but I recommend making only as much of the dried version as you will use within 1 month so it remains as fresh as possible.
Provided by DJBiker
Categories Low Cholesterol
Time 5m
Yield 1/2 Cup
Number Of Ingredients 5
Steps:
- Combine the dried herbs. Place in a glass jar and seal tightly. Store in a cool, dark place up to 4 months.
- Combine tarragon, chervil, chives, thyme, and parsley. Add fresh Fines Herbs at the end of the cooking process to preserve their flavor.
Tips:
- Use fresh herbs for the best flavor. If you don't have fresh herbs, you can use dried herbs, but be sure to use half the amount.
- Chop the herbs finely so that they distribute evenly throughout the mayonnaise.
- Use a good quality mayonnaise. A mayonnaise made with olive oil will have a richer flavor.
- Season the mayonnaise to taste with salt and pepper.
- Let the mayonnaise chill for at least 30 minutes before serving so that the flavors can meld.
- Serve the mayonnaise with grilled or roasted vegetables, fish, or chicken.
Conclusion:
Herb mayonnaise is a versatile sauce that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a delicious and flavorful sauce that will elevate any dish.
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