Véron Sauce

== Description ==
Preparation time: 30 minutes
== Ingredients ==
* 2 dl Normande sauce
* 1 nice shallot
* 2 tbsp chopped tarragon
* 1 tbsp chopped chervil
* 1 medium tomato
* 2 pinches of black pepper
* 2 tbsp white wine
* 2 tbsp white wine vinegar
* 2 tbsp veal stock
* 7 salted anchovy filets
* a dash of cayenne
== Directions ==
# Prepare the Normande sauce and keep warm.
# Chop the shallot, tarragon and chervil.
# Boil and peel the tomato, then dice it.
=== Reduction ===
# In a saucepan, add the shallot, tomato, 1 tbsp of tarragon, pepper, white wine and vinegar.
# Heat and keep simmering until almost all the liquid has evaporated.
# Pass through a fine sieve making sure to squeeze out every bit of the juices.
# Mix the reduction with the Normande sauce.
=== To finish ===
# Heat the veal stock in a small pan until the amount is reduced by half.
# De-salt the anchovies in some what, then mash them with a fork and add them to the sauce along with the stock and cayenne.
# Mix well.
# Force the sauce through a very fine sieve.
# Add the remaining tarragon and chervil.
__NOTOC__
Category:Anchovy Recipes
Category:Sauce Recipes
Category:Tomato Recipes
Category:Veal stock and broth Recipes
Category:Chervil Recipes