Fines herbes, a mixture of parsley, chervil, tarragon and chives, is a classic combo in French cooking. The herbs give this simple sauce, which is similar to hollandaise, a delightful lift. Source: EatingWell Magazine, Spring 2003

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Place mayonnaise in a small saucepan. Gradually add broth, whisking until smooth. Heat over medium-low heat, whisking constantly, until heated through but not bubbling, about 2 minutes. Remove from heat and stir in mustard, oil, lemon juice, parsley, tarragon, chives, chervil and pepper. Serve warm.



Tip: If you don't have fresh chervil, use more fresh parsley instead.

Nutrition Facts

30 calories; total fat 2.4g 4% DV; saturated fat 0.4g; cholesterol 2mg 1% DV; sodium 100mg 4% DV; potassium 16mg; carbohydrates 2g 1% DV; fiberg; sugarg; protein 0.2g; exchange other carbs; vitamin a iu 59IU; vitamin c 1mg; folate 2mcg; calcium 2mg; ironmg; magnesium 1mg; thiaminmg.