Bring ½ cup (125 milliliters) of white wine to a simmer and simmer long enough to cook off the alcohol. While the wine is still hot, add 1 teaspoon (5 milliliters) each of chervil, parsley, tarragon, chives, and salad burnet (if available). Cover the pan and let the mixture infuse for approximately 5 minutes. Add this infusion to 3 cups (750 milliliters) of sauce velouté and finish the sauce by whisking in 4 ounces (125 grams) of Chivry Butter. Strain the sauce through a fine chinois.