Savoury Sauce for Vegetables

• 2 shallots, finely chopped
• 2 fluid ounces white wine vinegar
• 2 fluid ounces white wine
• 4 fluid ounces heavy whipping cream
• 5 ounces unsalted butter
• 14 ounce parsley
• 14 ounce dill weed
• 14 ounce chervil
• 14 ounce tarragon
• salt and pepper

1. Soften the shallots in a little butter over a low heat.
2. Then add the vinegar and white wine and boil until reduced to one third.
3. Add the cream and cook gently for 1 minute.
4. Mix in the butter little by little and add the herbs.
5. Transfer to a blender and process until smooth or pass through a fine sieve.
6. Return to the pan, season with salt and pepper and heat very gently to warm through.
7. Serves with steamed fresh veggies.

shallots, fluid ounces white wine vinegar, fluid ounces white wine, fluid ounces heavy whipping cream, butter, parsley, dill, chervil, tarragon, salt

Taken from www.food.com/recipe/savoury-sauce-for-vegetables-33398 (may not work)