James Peterson

Vinaigrette- and Court-Bouillon–Based Chive Sauce

Preparation info

  • Difficulty

    Easy

  • yield: 1 cup , about

    8

    servings

Appears in

top 1000Sauces: Classical and Contemporary Sauce Making

Sauces

By James Peterson

Published 1991

  • About

This sauce is based on court-bouillon that is lightly thickened with butter, acidulated with vinaigrette, and flavored at the end with chives. The flavor of the sauce can be varied by modifying the court-bouillon and the components in the vinaigrette. The chives may be replaced or augmented with other herbs or spices.

Because vinaigrette in itself is unstable, you will attain better results using the stabilized vinaigrette. If you’ve not stabilized the vinaigrette, the court-bouillon, emulsified butter, and the vinaigrette itself should be combined at the last minute.

Ingredients

court-bouillon 2 cups 500 ml
lemon juice 1 tbsp 15 ml
water 2 tbsp 30 ml
butter, in chunks 2 oz 60 g
stabilized vinaigrette or basic vinaigrette ¼ cup 60 ml
finely chopped chives 2 tbsp 30 ml
salt and pepper to taste to taste

Method

  1. In a 2-quart (2 liter) saucepan, reduce the court-bouillon to 6 tablespoons (90 milliliters).
  2. In a 1-quart (1 liter) saucepan, combine the lemon juice and water and bring the mixture to a simmer. Whisk in the butter. Keep this sauce warm.
  3. Remove the reduced court-bouillon from the stove and whisk in the emulsified butter.
  4. Whisk in the vinaigrette and the chives.
  5. Season with salt and pepper and, if necessary, adjust the flavor by adding more vinaigrette. Serve immediately.

Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.