sauce aromates

/sohs ah-roh-maht/

There are two versions of this. Either a white, velouté sauce flavoured with herbs or a reduction of herbs such as sage, basil, chives, savory, marjoram and perhaps a little nutmeg. Lemon juice can be added with chervil and tarragon towards the end of the cooking. Alternatively aromatic herbs added to demi-glace.