Sauce aux Aromates (Aromatic Sauce)

Ingredients

• 1 half-litre consomme
• a sprig of thyme
• 4 grammes basil
• 1 gramme savory
• 1 gramme marjoram
• 1 gramme sage
• a pinch of chives
• 2 shallots
• a little nutmeg
• 4 grains of coarse pepper
• 50 grammes blond roux made with butter
• juice of half a lemon
• 1 spoonful chervil and tarragon

Instructions

1. Infuse the thyme, basil, savory, marjoram, sage, chives, chopped shallots, nutmeg and coarse pepper in the half-litre of consomme for 10 minutes.
2. Pass the infusion through the chinois.
3. Bind it with 50 grammes of blond butter roux.
4. Let it boil a few minutes.
5. Finish with the juice of half a lemon and a spoonful of chopped, blanched chervil and tarragon.