Fines Herbes Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 500 ml White Wine Sauce (sauce vin blanc)
- 40 g Shallot Butter (beurre d'échalotes)
- 1.5 tablespoon Fresh parsley, chervil, and tarragon, minced
Instructions
- Prepare the white wine sauce (sauce vin blanc) according to one of the indicated methods. Add the shallot butter (beurre d'échalotes) to the sauce. Fold in the minced fresh herbs — parsley, chervil, and tarragon — in equal measure.
- Yield: approximately 500 ml (5 décilitres).