Creamy Herb Sauce

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

A smashing sauce to have with baked potatoes or steamed vegetables.


  • 200 ml/7 fl oz/1 scant cup dry white wine
  • 3 shallots, peeled and chopped
  • bouquet garni
  • 200 ml/7 fl oz/1 scant cup vegetable stock
  • 150 ml/5 fl oz/ cup single/light or sour cream
  • 50 g/2 oz/4 tablespoons butter
  • 1 tablespoon each of freshly chopped chervil, tarragon, parsley and chives seasoning to taste


Simmer the white wine, shallots, bouquet garni and stock until reduced by half. Remove the bouquet garni and whisk in the cream, butter, herbs and seasoning.