3 ways to get the best out of chervil in your cooking
Chervil’s flavour is warm, delicate, slightly sweet and aniseedy, and never harsh or overwhelming. It has a smaller amount of estragole than tarragon, the compound giving the latter its strong scent and flavour.
CHERVIL enhances the flavour of other herbs which is why it is an indispensable ingredient of the French-inspired fines herbes, along with parsley, chives and tarragon.
IT SHINES with rather bland flavours such as in an egg omelette, with steamed vegetables, chopped over baked potato with olive oil and sea salt, or sprinkled over sautéed scallops.
IT IS part of the classic French ‘sauce chivry’, a white sauce made with herbs and white wine. A chivry butter can be made with chopped parsley, chervil, chives, tarragon and salad burnet (if available), mashed with butter then refrigerated (or frozen) for a mouth-watering addition to hot veges, roast chicken or baked fish, or for flavouring white sauces.