PANTRYFLEX

From Thomas Keller's kitchen · The French Laundry, Yountville

stove · butter emulsion

★★★ KITCHEN

Fennelroom Fines Herbes

From a three-star kitchen & national award winner

Ratio

WHITE WINE 160CHAMPAGNE VIN 80CREAM 60CHICKEN STOCK 38

Ingredients

  • SHALLOT40 g
  • THYME1 g
  • PARSLEY3 g
  • BAY LEAF0.5 g
  • PEPPER2 g
  • WHITE WINE160 ml
  • CHAMPAGNE VIN80 ml
  • CREAM60 ml
  • BUTTER227 g
  • CHICKEN STOCK37.5 ml
  • CHIVES1 g
  • TARRAGON1 g

Method

  1. This one needs stove heat — jar fill-lines aren’t the whole story yet.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Provenance

French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.

Originally published as Fines Herbes Beurre Blanc.

Adapted from a recipe published by Thomas Keller in Bouchon (Thomas Keller).

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FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

What do the quantities mean?+

Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.

Where did this recipe come from?+

Adapted from Bouchon (Thomas Keller) (published as “Fines Herbes Beurre Blanc”). Full citation lives in Provenance.