| "Herbes de Provence" are mainly thyme, oregano, rosemary and basil.
Sometimes also bay, lavender, fennel, tarragon and other things. These,
along with lots of garlic and olive oil, are the basic seasonings of
many dishes made in Provence (the southeast of France). You can use any
combination of them on meats, poultry, fish or vegetables, roasted,
grilled, stewed, fried, etc. Delicious. My favorites are roast leg of
lamb with garlic and thyme; and broiled fish with fennel seed and olive
oil.
- Mike
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| Here's a recipe using Herbs of Provence mustard:
Saute 1/2 lb. FRESH mushrooms in 3 Tbs. butter (salted or unsalted) and
1 Tbs. olive oil for 2-3 min. while tossing. Add 1/3 cup heavy cream,
a little salt and pepper, and 2-3 tsp. of Herbs of Provence mustard.
Stir and cook for 1-2 min. until thickened. Serve on toasted French
bread. Serves 2.
WW
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