Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Shallot -- minced
3/4 c White wine dry
1/4 c Heavy cream
8 tb Butter
Salt
White pepper
2 tb Fresh parsley -- minced
2 tb Tarragon (2 teaspoons
Dried) -- minced
2 tb Chervil fresh -- minced
2 tb Chives -- minced
1 tb 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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