Soft herb and truffle "veloute": This is a recipe I've been wanting to try and use, just posting to remember. 1 tsp fine dice shallots 1 TB olive oil 100ml french dry vermouth(Noilly Prat) 300ml light fish stock 300ml cream 2tsp fine chop chervil, parlsey chives 2TB white truffle oil Sea salt and pepper Gently sweat shallots in oil till soft, no color. Add the vermouth and reduce by more than half. Add the stock and cook till reduced by half. Add cream, bring to boil and reduce by 1/3rd. Remove from heat, add herbs and truffle oil. Season.