Sauce Fines Herbes
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.
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 tablespoon unsalted butter
Salt and ground black pepper
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 reconstituted 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.