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.
|butter, in chunks|
|stabilized vinaigrette or basic vinaigrette|
|finely chopped chives|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.