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.

Patsy Jamieson
Source: EatingWell Magazine, Spring 2003




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; protein 0.2g; carbohydrates 2g 1% DV; dietary fiberg; sugars 0.3g; fat 2.4g 4% DV; saturated fat 0.4g 2% DV; cholesterol 1.7mg 1% DV; vitamin a iu 58.8IU 1% DV; vitamin c 1.2mg 2% DV; folate 1.6mcg; calcium 2.4mg; iron 0.1mg; magnesium 0.8mg; potassium 15.6mg; sodium 99.6mg 4% DV; thiaminmg.