Instructions: Traditionally, this recipe calls for parsley, tarragon, chervil, and chives, but you can substitute marjoram or savory for any of the herbs. For the best results, use only fresh ingredients, remove their stems, and chop them with a very sharp knife, as a dull edge will bruise the tender leaves.

To store fines herbes, wrap them in a dampened piece of paper towel, place them in a plastic bag, and refrigerate; they will keep for two to five days.

Combine ingredients in a small bowl.

This recipe yields about 5 tablespoons.

Yield: 5 tablespoons

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