228 Beurre Chivry or Beurre Ravigote

Method

Blanch, refresh and squeeze 100 g ( oz) mixed parsley, chervil, tarragon, chives and fresh salad burnet leaves and pound them together with 25 g (1 oz) blanched chopped shallot. Add 125 g ( oz) butter, mix in and pass through a fine sieve.

,