|
Ingredients
|
Quantity
|
|
White wine
|
150ml
|
|
Vinegar (white)
|
75ml
|
|
Veloute sauce
|
600ml
|
|
Butter
|
30gms
|
|
Shallots
|
30gms
|
|
Tarragon
|
|
|
Chervil (chopped)
|
1 tsp
|
|
Chives
|
1 tsp
|
Mince shallots. Pound with butter. Reduce by half the vinegar
and wine. Add Veloute sauce. Boil gently for 5 minutes. Add shallots, butter
and chopped chervil, tarragon and chives.
