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Sauce Fines Herbes
Description
Fines herbes, a classic French mixture of very finely chopped parsley, chervil, tarragon, and chives, adds a fresh, bright flavor to this sauce. Infused with white wine and finished with butter, it's just the right touch for chicken, veal, vegetable, or egg dishes.Ingredients
Makes
About 1 1/3 cups
- 3/4 cup dry white wine
- 4 teaspoons chopped fresh parsley, chervil, tarragon, and chives, stems and 2-3 whole chives reserved
- 1 shallot, minced
- 1 1/2 ounces Demi-Glace Gold® (or Demi-Glace de Veau Gold®, Jus de Poulet Líe Gold®, or Veggie-Glace Gold®)
- 1 tablespoon unsalted butter
- Salt and ground black pepper
Methods/steps
- Combine the wine, the reserved herb stems and chives, and the shallot in a medium saucepan. Bring the wine to a boil over medium heat and cook until it is reduced by half, to about 6 tablespoons.
- Reduce the heat so the wine is just simmering and add the diluted Demi-Glace Gold®. Simmer gently until the sauce coats the back of a spoon, then strain the sauce through a fine mesh sieve.
- Return the sauce to the pan and bring it back to a simmer. Add the chopped fresh herbs and the butter, and whisk until the butter melts. Season to taste with salt and pepper.
