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Herbes de Provence is a mixture of dried herbs from Provence invented in the 1970s. The standard mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs. The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture. Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.
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Herbes de Provence is a good addition to any dish from the Mediterranean region and is especially good mixed with olive oil to coat chicken, fish, tomatoes or chunks of potato for roasting, adding to a pizza sauce or sprinkled over game or kabobs before roasting. It's also used for seasoning salads, sauces and cheeses, as well as soups and stews. Try rubbing the blend on whole turkey or the breast before roasting. Rub beef, lamb or veal with olive oil, season with salt and pepper, then press the herb blend into the meat. Sear the meat in a very hot skillet on both sides, then remove and finish roasting in a 300 degree oven until cooked to your preference. When grilling add a pinch or two of herbes de Provence to the coals when they are hot.
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