Herb Sauce

Great over steamed fish or to jazz up plain broiled chicken.
  • 2 tbsp butter
  • 1 tbsp flour
  • salt
  • fresh ground black pepper
  • 1/2 cup 10% cream
  • 1/2 tbsp chopped fresh tarragon
  • 1/2 tbsp chopped fresh chervil
  • 1/2 tbsp chopped fresh chives
  • 1/2 tbsp chopped fresh parsley
  • 1/2 cup chicken or fish stock

Melt the butter in a small saucepan and stir in the flour. Cook for one minute, stirring, then remove from heat and gradually stir in stock. Return to heat and bring to a boil, stirring constantly, then lower the heat and simmer for three minutes. Stir in cream and allow to heat through gently without coming to a boil. Taste and adjust seasoning and stir in herbs.

  • Yields: One cup of sauce
  • Preparation Time: 15 - 20 minutes
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