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The expression "fine herbes" may be found in many cookbooks. This is a French herb mixture containing chives, chervil, parsley, tarragon, and sometimes other herbs that were added to sauces, soups, and cheese and egg dishes.

 

You still have time to make herb vinegars from chives, shallots, garlic, or any herbs on your windowsill for the holidays. Use approximately four ounces of fresh herbs to one quart of wine vinegar. Allow the herbs to infuse for at least two weeks.