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Herbes de Provence (French: [ɛʁb də pʁɔvɑ̃s]; Provençal: èrbas de Provença, [ˈɛr.bas də pɾoˈvɛn.sa]) is a mixture of dried herbs considered typical of the Provence region of southeastern France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s.
Summer savory is a characteristic ingredient of herbes de Provence. [27] It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces. [25] Summer savory is preferred over winter savory for use in sausages because of its sweeter, more delicate aroma.
1 tsp. of herbs de Provence. 1/2 cup of cherry tomatoes. 2 tsp. of capers. 4 oz. of Rotisserie chicken. 1 whole grain bread roll. 1/2 tbsp. of olive oil. 1 red bell pepper, chopped. 1 cup broccoli ...
The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. —John Baranski, Baldwin City, Kansas
When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available ...
The canonical fines herbes of French haute cuisine comprise finely chopped parsley, chives, tarragon and chervil. These are employed in seasoning delicate dishes, such as chicken, fish, and eggs, that need a relatively short cooking period; they may also be used in a beurre blanc sauce for seasoning such dishes. Fines herbes are also eaten raw ...