Sauce: Fines herbes (brown)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Created by Kitchen2MyTable

Inspired by “Sauce Fines Herbes” from www.bloc-notes-culinaire.com

Sauce: Fines herbes (brown) recipe
Serving Size: Not set

Ingredients

- 6.7628 fl oz (200 mL) white wine
- 1 pinch each parsley, chervil, tarragon and chives
- 6.7628 fl oz (200 mL) demi-glace or concentrated jus
- 1.0144 fl oz (30 mL) freshly chopped mixed herbs (parsley, chervil, tarragon and chives)
- A few drops lemon juice

Instructions

1. Heat wine and steep the pinches of herbs for 20 minutes. Strain.
2. Add demi-glace or concentrated jus; simmer until sauce consistency.
3. Finish with chopped herbs and lemon drops just before serving.

Metric quantities retained with calculated US equivalents. The source's two French tablespoons of finishing herbs are converted by volume only; no herb weight inferred.

Yield: Not specified

Source: Adapted from Bloc-Notes Culinaire, Sauce Fines Herbes.
https://www.bloc-notes-culinaire.com/2016/11/sauce-fines-herbes.html
Recipe Metadata
Recipe ID
14830
Country
Not set
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14830

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!