Sauce Fines Herbes (Fine Herbs Sauce)

Ingredients

• 3 décilitres white wine
• A strong pinch of parsley leaves
• As much of sprigs of chervil
• As much of tarragon
• As much of chives
• 6 décilitres sauce Demi-glace or thickened veal gravy
• 2 and a half spoonfuls chopped herbs (parsley
• A dash of lemon juice

Instructions

1. Bring the 3 décilitres of white wine to the boil and throw in a strong pinch of parsley leaves and as much of chervil, tarragon and chive sprigs.
2. Infuse for 20 minutes.
3. Strain the infusion through a cloth.
4. Add the infusion to the 6 décilitres of sauce Demi-glace or thickened veal gravy.
5. Let it boil for a few minutes.
6. At the last moment finish with 2 and a half spoonfuls of the same herbs, chopped and in equal proportions, and a dash of lemon juice.