Fines Herbes Sauce

Ingredients

• 3 décilitres white wine
• 1 pinch (strong) parsley leaves
• 1 pinch chervil sprigs (pluches de cerfeuil)
• 1 pinch tarragon
• 1 pinch chives (ciboulettes)
• 6 décilitres demi-glace (half-glaze) or veal jus lié (bound veal stock)
• 2.5 tablespoons mixed fresh herbs, finely chopped
• 1 dash lemon juice

Instructions

1. Bring 3 décilitres of white wine to a boil. Add a strong pinch of fresh parsley leaves, along with equal quantities of chervil sprigs, tarragon, and chives. Let infuse for 20 minutes, then strain through fine cloth.
2. Stir the infusion into 6 décilitres of demi-glace or bound veal jus. Bring to a simmer for a few minutes. Just before serving, finish the sauce with 2.5 tablespoons of the same fresh herbs, finely chopped and in equal proportions, plus a dash of lemon juice.