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| Fines Herbes Base for Sauces
3 tablespoons of butter
2 scallions, sliced
1/2 cup of dry white wine
1 teaspoon of finely cut parsley
1 teaspoon of finely cut chervil
Salt and pepper
Melt butter in saucepan. Add scallions and wine. Heat until scallions are transparent. Add parsley and chervil. Makes about 1/2 cup for use as topping on baked creamed fish or on broiled and baked fish. Or add herbs mixture to a velouté or cream sauce and serve with fish.
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