Creamy Chervil Sauce

Ingredients

• 2 shallots
• 1 tbsp butter
• 0.25 l vegetable stock (glass)
• 200 g whipping cream
• 1 bundle chervil
• Salt
• asparagus (freshly ground pepper)
• Cayenne pepper
• juice of one lemon
• 20 g butter
• 10 g flour
• 250 g milk
• 50 ml Vegetable broth
• 0.5 tsp grated lemon zest
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 tbsp finely chopped chervil leaves

Instructions

1. 1.

   For the sauce, peel and finely chop the shallots and sauté them in butter. Deglaze with the stock, add the cream and reduce to half. Wash the chervil, roughly chop it and blend with the sauce, seasoning with salt and cayenne pepper.

2. 2.

   Melt butter in a pot, whisk in flour and cook until pale. Gradually whisk in milk and vegetable broth, bring to a boil and simmer for about 10 minutes over low heat, stirring occasionally. Season with salt, pepper, nutmeg and lemon zest. Stir in the chervil just before serving.