Venetian Sauce

Ingredients

• 4 décilitres tarragon vinegar
• 2.5 cuillerées shallots, minced
• 25 grams chervil leaves
• 750 millilitres white wine sauce (sauce Vin blanc)
• 495 grams beurre vert (green butter composite)
• 1 cuillerée chervil and tarragon, minced

Instructions

1. Reduce 4 décilitres of tarragon vinegar (vinaigre à l'estragon) by two-thirds. Add 2½ tablespoons of minced shallots and 25 grams of chervil leaves to this reduction.
2. Pass this reduction through a fine sieve or moulin (mousseline), pressing lightly to extract the flavours without forcing through debris.
3. Add the strained reduction to 750 millilitres of white wine sauce (sauce Vin blanc). Finish the sauce by mounting with 495 grams of beurre vert (green butter composite) and a tablespoon of minced chervil and tarragon.
4. This sauce is suited for fish prepared in various ways.