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Quick White Wine and Herb Sauce

Known in traditional French cuisine as Chivry Sauce, this simply delicious blend of herbal flavors and white wine enhances seafood, chicken, egg dishes, or vegetables.


  • 1 shallot, minced
  • 1/2 cup dry white wine
  • 1 tablespoon minced tarragon
  • 1 tablespoon minced chervil (or parsley)
  • 1 teaspoon minced chives
  • 1 container (11 ounces) More Than Gourmet White Wine Sauce
  • 2 tablespoons unsalted butter
  • Salt and ground white pepper to taste



  1. Combine the shallots, wine and herbs in a saucepan over medium heat and simmer the mixture until the wine is reduced by three-fourths.
  2. Add the More Than Gourmet White Wine Sauce and simmer for 3 minutes.
  3. Whisk in the butter, stirring until it has melted into the sauce.  Season the sauce to taste with salt and white pepper.
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Classic French Stocks and Sauces