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| Bonjour – French for “Howdy” – Herbs De Provence Demystified |
Created in the 1970s, Herbs de Provence is a wonderfully earthy blend of herbs. Ducros in
France (now part of McCormick & Company) was one of the first companies commercially
offering the blend. It typically contains savory, fennel, basil, thyme, flowers and other
herbs. The American version contains lavender, but the French saw fit to eliminate
lavender in their version. Too bad. The lavender provides a nice essence.
Grilled fish, poultry and pork are tasty when seasoned with Herbs de Provence. When
using this blend be sure to include it early in the cooking process to allow the full flavor of
the herbs to come through. Because there are flower/herb blossoms and leaves, do not
toast the blend prior to use as one would with fennel; it will burn and there is no recovery.
One excellent use for this complex flavored herb blend is in my signature citrus vinaigrette
dressing.
Ingredients:
Method:
Simply combine all the ingredients but the olive oil in a jar and shake the heck out of it until
the maple sugar dissolves completely. Add the olive oil, attach the lid and shake again until
you have an emulsified dressing. Taste the dressing and make any adjustments you like.
Try this as a marinade for your next chicken breasts and enjoy.
Stay well and be blessed,
Chef David
France (now part of McCormick & Company) was one of the first companies commercially
offering the blend. It typically contains savory, fennel, basil, thyme, flowers and other
herbs. The American version contains lavender, but the French saw fit to eliminate
lavender in their version. Too bad. The lavender provides a nice essence.
Grilled fish, poultry and pork are tasty when seasoned with Herbs de Provence. When
using this blend be sure to include it early in the cooking process to allow the full flavor of
the herbs to come through. Because there are flower/herb blossoms and leaves, do not
toast the blend prior to use as one would with fennel; it will burn and there is no recovery.
One excellent use for this complex flavored herb blend is in my signature citrus vinaigrette
dressing.
Ingredients:
- 2 tablespoons lime juice
1 tablespoon maple sugar
1 heaping teaspoon Herbs de Provence (freshly ground)
1 teaspoon mustard powder
¼ teaspoon salt
¼ teaspoon pepper
2/3 cup tablespoons olive oil
Method:
Simply combine all the ingredients but the olive oil in a jar and shake the heck out of it until
the maple sugar dissolves completely. Add the olive oil, attach the lid and shake again until
you have an emulsified dressing. Taste the dressing and make any adjustments you like.
Try this as a marinade for your next chicken breasts and enjoy.
Stay well and be blessed,
Chef David
Copyright 2011, Thyme for a Chef, LLC. All rights reserved.
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