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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.


About 1 1/4 cups


  1. 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.
  2. 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.
  3. 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.
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Classic French Stocks and Sauces