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Herb Sauce for Vegetables    Veg  HT    ACC   20mins

 Hot   Vegetarian  Herbs  Alcohol  Savoury Sauces    Accompaniment   



2 Shallots finely chopped

55ml/ 2 fl. oz. White wine vinegar

55ml/2 fl. oz. White wine

110ml/4fl. oz Whipping cream

125g/5oz Unsalted butter

25g/1oz (in total) Parsley, Dill, Chervil and Tarragon

Salt & Pepper




1. Soften the shallots in a little butter over a low heat then add the vinegar and white wine and boil until reduced to one third.


2. Add the cream and cook gently for 1 minute.


3. Mix in the butter little by little and add the herbs.


4. Transfer to a blender and process until smooth or pass through a fine sieve. 


5. Return to the pan, Season with salt and pepper and heat very gently to warm through.


Serve with boiled or steamed vegetables.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


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Wooden or Plastic Spoon


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