Herb Sauce

• 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