Herb and Wine Infusions

A final variation on this theme, which need be prepared only a short time ahead, is to make an infusion of wine and herbs for use in a fish fiumet, bouillon or stock, or added in a few judicious spoonfuls to a rich or creamy sauce. Select the wine, preferably a dry white wine, that is to be used in the recipe. Pour the wine into a small bottle with a stopper and add the herbs. Leave in a warm place for 3–4 hours until the wine has absorbed the flavor of the herb.