|White wine||2 Cup (32 tbs)|
|Mild vinegar/Wine vinegar||2 Cup (32 tbs)|
|Stock||2 Cup (32 tbs)|
|Butter||3 Tablespoon (Leveled)|
|Flour||2 Tablespoon (Leveled)|
|Chopped mixed herbs||1 Teaspoon (Leveled)|
|Mixed herbs||1 Bunch (100 gm)|
|Juices||1 Tablespoon (Leveled)|
Boil the chopped shallots in the wine and vinegar, add the bunch of mixed herbs, and reduce almost entirely.
Add the stock, and some pepper, also Cayenne pepper or red pepper, and leave to simmer for 10 minutes longer.
Meanwhile melt the butter, stir in the flour to make a brown roux in another saucepan; add the sauce, through a strainer, re-heat without bringing to the boil; then add the juices from the roasting tin, capers, sliced gherkins and mixed herbs.
The sauce made according to this recipe is very good, as it hasn't the taste of raw vinegar which is sometimes a fault of this kind of sauce.