Purée De Fines Herbes

Name: Purée De Fines Herbes
Yield: Makes 2 cups (500 ml)
Ingredients: 1 bunch chervil; 1 bunch chives; 1 bunch flat-leaf parsley; 1 bunch tarragon; 1 bunch watercress, blanched and chilled in an ice bath; Squeeze of fresh lemon juice; 2 teaspoons neutral oil; 1/2 cup (125 ml) water; Pinch of salt

January 24, 2012

This is part of our mise en place at the restaurant. We mix it with mayonnaise (page 175), serve it straight up with potatoes or fish, or use it to punch up sauces, soups, stews, or anything raw like tartare. Do not use woodsy herbs like rosemary, thyme, or sage in this purée, and be sure to wash all of your herbs well.

Recipe notes

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.