This lovely and delicate seasoning with notes of tarragon and shallots was inspired by our travels in France. Enjoy as a rub on fish, veal, chicken, and pork. Use in egg dishes, potatoes, tomatoes, salads, roasted vegetables, creams sauces, and salad dressing. Add salt to taste if desired.
Notes
- Use freeze dried Shallots when possible, as they have stronger flavor than air dried.
- Tasting Adventures: Chicken, Fish, Eggs, Beef, Sauces, Pork, Vegetables, Potatoes, Salad Dressing
Ingredients
- 40.80925 grams Green Peppercorns - whole
- 15.43625 grams Basil - cut
- 7.1015 grams Chervil - cut
- 6.15175 grams Parsley - flakes
- 19.85175 grams Shallots - minced
- 24.0475 grams Tarragon - cut
Instructions
- Grind the Green Peppercorns to a medium grind.
- Combine the Basil, Chervil, Parsley, and Tarragon and then pulse to a coarse ground in a grinder.
- Combine all of the ingredients and blend evenly.