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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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3 shallots, finely chopped
2½ fluid ounces vinegar
1 quart velouté sauce
1 tablespoon chopped parsley
1 tablespoon chopped chervil
1 teaspoon tarragon
4 ounces butter
Put shallots in a saucepan with of vinegar; let reduce almost dry, then add velouté sauce and boil for 10 minutes. Strain, add chopped parsley, chervil and tarragon, and finish with 4 ounces of butter.