Sauce Ravigote (Hot Ravigote with Shallot Butter)

Ingredients

• 1 décilitre and a half white wine
• 1 décilitre and a half vinegar
• 8 décilitres ordinary Velouté
• Beurre d’échalotes (weight destroyed in the scan
• 1 spoonful and a half chopped chervil

Instructions

1. Reduce 1 décilitre and a half of white wine with the same quantity of vinegar by half.
2. Add 8 décilitres of ordinary Velouté and keep it boiling for a few minutes.
3. Off the heat, finish with Beurre d’échalotes — the printed weight is destroyed in the scan.
4. Add 1 spoonful and a half of chervil, tarragon and chives, chopped and in equal parts.
5. Serve with boiled poultry, or use it for certain white offal.