Fennelroom Fines Herbes

Name: Fennelroom Fines Herbes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (330 ml)
Cuisine: French Classic
Ingredients: 1/4 cup sliced (40 g) Shallot; 1 sprig (1 g) Thyme; 1 sprig + 1 tsp minced (3 g) Parsley; 1 leaf Bay Leaf; 6 peppercorns (2 g) Pepper; 2/3 cup dry (160 ml) White Wine; 1/3 cup (80 ml) Champagne; 1/4 cup heavy (60 ml) Cream; 8 oz cold unsalted cubed (227 g) Butter; 2–3 Tbsp (37.5 ml) Chicken Stock; 1 tsp minced (1 g) Chives; 1 tsp minced (1 g) Tarragon

Independent adaptation of a publicly published Thomas Keller recipe. Not affiliated with, sponsored by, or endorsed by Thomas Keller.

Thomas Keller's Fennelroom Fines Herbes, from the published recipe.

Ratio

White Wine 160 mlChampagne 80 mlCream 60 mlChicken Stock 38 ml

Ingredients

Shallot — 1/4 cup sliced (40 g)
Thyme — 1 sprig (1 g)
Parsley — 1 sprig + 1 tsp minced (3 g)
Bay Leaf — 1 leaf
Pepper — 6 peppercorns (2 g)
White Wine — 2/3 cup dry (160 ml)
Champagne — 1/3 cup (80 ml)
Cream — 1/4 cup heavy (60 ml)
Butter — 8 oz cold unsalted cubed (227 g)
Chicken Stock — 2–3 Tbsp (37.5 ml)
Chives — 1 tsp minced (1 g)
Tarragon — 1 tsp minced (1 g)

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Companion jar

Fennelroom Fines Herbes wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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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).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

Companion jar