Ravigote Sauce
Melt four tablespoons butter; add one half cup onion. Add to one cup of [Béchamel Sauce], with one tablespoon each of minced and pounded chives, tarragon, parsley and thyme. Strain and serve after reheating.
Melt four tablespoons butter; add one half cup onion. Add to one cup of [Béchamel Sauce], with one tablespoon each of minced and pounded chives, tarragon, parsley and thyme. Strain and serve after reheating.