I have been experimenting with classic herb combinations: Herbes de Provence, Fines Herbes. There is a reason these combination have been used for centuries, they work and have stood the test of time. Fines Herbes is a blend of parsley, chives, tarragon, and chervil. Fine Herbes is great with chicken, fish, soups and stocks, salads, and very notable with egg dishes. Note: I love Penzeys Spices and am using their spelling.
Ingredients
2 cloves Garlic minced
1/2 teaspoon Kosher Salt
1/4 teaspoon freshly ground Black Pepper
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/3 cup Buttermilk shaken
1 teaspoon White Wine Vinegar or Champagne Vinegar
1 tablespoon Flat Leaf Parsley minced
1 tablespoon Chives minced
1 tablespoon Tarragon minced
1 tablespoon Chervil minced
Add all of the ingredients in to food processor fitted with the steel blade, pulse several times to completely combine. If the dressing is too thick, add more buttermilk 1 or 2 tablespoons at a time until you have the desired consistency.
Makes about 1 1/3 cups
If the garlic is not finely minced you may want to combine the garlic, salt, and pepper in the food processor first, pulse a few times and then add the remaining ingredients. This recipe uses all fresh herbs.
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