Sauce Herbe (White Wine Velouté, Parsley, Chives, Tarragon, Cream)

This 3rd generation mother sauce derives from Sauce Velouté and Sauce Vin Blanc. White wine velouté is a fish-based sauce that gets an addition of fine herbs; parsley, chives and tarragon. Commonly served with seafood and pasta.

2 cups white wine velouté (500 mL)
½ cup dry white wine
1 Tbsp. fresh parsley, finely chopped
1 Tbsp. fresh chives, finely chopped
1 Tbsp. fresh tarragon, finely chopped
¼ cup heavy cream, warmed
1 Tbsp. butter
1 tsp. fresh parsley, finely minced (optional)
2 tsp. fresh chives, finely minced (optional)
1 tsp. fresh tarragon, finely minced (optional)
sea salt
white pepper, freshly ground
lemon juice, freshly squeezed

Make the White Wine velouté sauce, skipping the "finishing" stage. Cover and simmer on very low heat, whisking occasionally until ready for the next step.

In a separate saucepan, add the wine and herbs, simmer until the liquid has reduced by half.

Add the wine reduction to the velouté, simmer for 5 minutes or until desired consistency is achieved.

Whisk the warmed cream into the velouté. Add additional chopped herbs, if desired and whisk until combined.

To Finish:
Remove from the heat and swirl in the finishing butter until melted. Season with salt, white pepper, and lemon juice. Serve right away.

Makes 2½ cups.

Cook's Notes:  When cooking with wine, particularly when making a sauce, you want to keep in mind that when the alcohol is cooked off you are left with the sweetness and the acidity. So you want to choose a nice, dry white wine for making this sauce. Of course, a French varietal would be quite appropriate, but if you are choosing from what you have in your wine collection, selecting a pinot grigio or sauvignon blanc is best. A chardonnay will also work as long as it is not too buttery and oaky.