Julia Child - Mastering the Art of French Cooking
1 cup dry White Wine or 2/3 cup dry White Vermouth
4 TB minced fresh herbs or all Tarragon
2 TB minced Shallots or Green Onions
2 cups Béchamel * Recipe follows
Place all ingredients into a non-reactive saucepan and boil slowly for 10 minutes, allowing the wine to reduce to about 2 TB. This is now an herb essence. Add to the béchamel sauce pressing the juice out of the herbs. Simmer for 2 to 3 minutes.