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Herbes De Provence |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Herbes De Provence recipe on the web!! FRANCE Makes about 1 1/4 cups; enough for 8 pounds meat, poultry, or seafood Herbs and spices are the very soul of Provençal cooking. As you drive through this sunny corner of southwestern France, you see them growing everywhere: purple fields of fresh lavender, shrub-size bushes of rosemary; fennel so abundant it grows wild by the side of the road. Sometimes these herbs are used fresh, by themselves, but more often they’re dried and mixed to make a perfumed blend called herbes de Provence. The formula varies from region to region and cook to cook, but the basic ingredients are rosemary, thyme, marjoram, savory, basil, bay leaf, and, for a touch of sweetness, fennel and lavender. Herbes de Provence is sold in most gourmet shops, often in decorative jars at inflated prices. But it’s easy to make your own for a lot less money. (Pots of homemade herbes de Provence make great holiday presents.) There’s nothing like this fragrant blend for enhancing the flavor of grilled lamb, steaks, and even seafood or poultry. _ tbs rosemary, dried _ bay leaves _ tbs basil, dried _ tbs marjoram, dried _ tbs dried summer savory _ tbs oregano, dried _ tbs thyme, dried _ tsp fennel seeds _ tsp dried lavender _ tsp white peppers, freshly ground _ tsp coriander, ground In a small bowl crumble the rosemary and bay leaves between your fingers to break them into small pieces. Whisk in the remaining ingredients. Store the herbes de Provence in an airtight jar away from heat and light for up to 6 months. Makes about 1 1/4 cups; enough for 8 pounds meat, poultry, or seafood Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Miami Spice Creole Rub Seasoning Cajun Rub Puerto Rican Seasoning Sat / Sazon Nicoise Rub For Lamb And Steaks Herbes De Provence Colombo Powder Provencal Grilling Mixture For Fish Israeli Rub / Haway Quick Hawaij Marrakesh Rub Greek Rub Tunisian Rub / Tabil Korean Sesame Salt Sichuan Seasoned Salt Indian Roasted Spice Powder / Garam Masala Quick Garam Masala Jamaican Jerk Marinade Mexican Smoked Chile Marinade / Adobo Basil Marinade Teriyaki Marinade Berber Marinade Brazilian Lamb Marinade White Wine Marinade For Seafood Maitre d'Hotel Butter Escargot Butter Rouquefort Butter Anchovy Butter Curry Butter Marchand de Vin Butter Japanese Garlic Butter Ketjap Butter Vinegar-Based Mop Sauce Bourbon Butter Basting Sauce Mexican Fish Baste |
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