This sauce is best served with veal or chicken.
This sauce can be used as a model for almost any herb sauce: a preliminary infusion in white wine; reduction with demi-glace or glace de viande; and a final finishing with the chopped herb leaves either added directly or first worked into a compound butter. The method without thickener can also be used as a model.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.