|Stock||2 Cup (32 tbs)|
|Mild vinegar/Wine vinegar||1 Cup (16 tbs)|
|Mixed herbs||1 Bunch (100 gm)|
Melt the butter, stir in the flour, to make a golden roux.
Stir in stock and vinegar, and add with the chopped shallots and bunch of mixed herbs.
Let it simmer for 25 minutes over a gentle heat.
Take out the bunch of mixed herbs, and add the chopped chives and parsley and plenty of pepper.
When this sauce is to be served with meat that has been in a marinade use some of the marinade, or gravy and juices from the meat, instead of stock.