Ravigote Sauce

Ingredients

• 4.5 déciliters white wine
• 4.5 déciliters vinegar
• 8 déciliters velouté (ordinary blonde sauce base)
• 1.5 déciliters cream
• 90–100 grams shallot butter (beurre d'échalotes)
• 1.5 spoonfuls mixed fresh herbs: chervil, tarragon, and chives, minced and in equal proportions

Instructions

1. Reduce white wine and vinegar by half. Add 8 déciliters of ordinary velouté (blonde sauce base) and bring to a gentle boil for a few minutes.
2. Off the heat, incorporate 1.5 déciliters of cream. Complete the sauce off the heat with 90–100 grams of shallot butter (beurre d'échalotes) and 1.5 spoonfuls of finely minced fresh chervil, tarragon, and chives, mixed in equal proportions.