Sauce Fines Herbes

Most recipes for this sauce contain the traditional fines herbes mixture: equal parts chervil, tarragon, parsley, and chives. Of these four herbs, tarragon is by far the most assertive. The sauce will be better balanced if the amount of tarragon is reduced by three-fourths or even eliminated. The technique and quantities are identical to those used for sauce estragon (above) except that tarragon is replaced by the fines herbes mixture.