Sauce Chaud-froid au Vert-pré (Pale Green Chaud-froid Sauce)

Ingredients

• 2 décilitres white wine
• 1 pinch chervil pluches
• Tarragon leaves
• Chives
• Parsley leaves
• Sauce Chaud-froid
• Natural spinach green

Instructions

1. Bring 2 décilitres of white wine to the boil and throw in a pinch of chervil pluches and the same quantity each of tarragon leaves, chives and parsley leaves.
2. Cover, draw off the fire and let infuse for 10 minutes, then pass through a cloth.
3. Prepare the Sauce Chaud-froid by the procedure and proportions of the first formula.
4. Add the infusion to it in small quantities during the reduction, carrying the reduction to the point that brings the quantity back to 1 litre.
5. Colour the sauce with natural spinach green, added carefully and in small quantities, until a pale green tint is obtained.