Véron Sauce

Description
Preparation time: 30 minutes

Ingre

 * 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

 * 1) Prepare the Normande sauce and keep warm.
 * 2) Chop the shallot, tarragon and chervil.
 * 3) Boil and peel the tomato, then dice it.

Reduction

 * 1) In a saucepan, add the shallot, tomato, 1 tbsp of tarragon, pepper, white wine and vinegar.
 * 2) Heat and keep simmering until almost all the liquid has evaporated.
 * 3) Pass through a fine sieve making sure to squeeze out every bit of the juices.
 * 4) Mix the reduction with the Normande sauce.

To finish

 * 1) Heat the veal stock in a small pan until the amount is reduced by half.
 * 2) 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.
 * 3) Mix well.
 * 4) Force the sauce through a very fine sieve.
 * 5) Add the remaining tarragon and chervil.