Yield: 1 servings
|¼ cup||Shallot -- minced|
|¾ cup||White wine dry|
|¼ cup||Heavy cream|
|2 tablespoons||Fresh parsley -- minced|
|2 tablespoons||Tarragon (2 teaspoons|
|Dried) -- minced|
|2 tablespoons||Chervil fresh -- minced|
|2 tablespoons||Chives -- minced|
|1 tablespoon||Pernod or ricard|
Combine shallots and wine in a heavy saucepan . Cook over medium ~high heat until wine has nearly evaporated.
Add cream and reduce by half. Add butter quickly one tbls at a time whisking constantly. Remove saucepan from heat and stir in salt, pepper herbs and pernod.
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