Small Sauces: Venetian

Combine ½ cup (120 mL) each white wine and tarragon vinegar, ½ oz (15 g) chopped shallots, and 2 tsp (10 mL) chopped fresh chervil. Reduce by two-thirds. Add 1 qt (960 mL) white wine sauce and simmer 2–3 minutes. Strain. Add fresh tarragon to taste.