Traditionally, sauce chivry is made by straining an infusion of herbs and white wine through a kitchen towel before combining it with the other ingredients. Another approach is to combine all the ingredients and strain the sauce at the end. Strictly speaking, sauce chivry should always be prepared with the herbs listed, but the methods presented here can be used for sauces based on other herbs.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.