BROWN SAUCE WITH FRESH HERBS
1 quart brown turkey stock (see Browned Turkey Stock under Basic Techniques)
1/2 cup fresh herbs: thyme, sage, parsley, chives
1 - 1/2 tablespoons potato starch
1/4 cup white wine
freshly squeezed lemon juice to taste
1 teaspoon sea salt
Reduce the stock by half to 2 cups. Add the herbs tied in a bundle and let steep for 10 minutes.
Make a slurry of the starch and white wine. Heat the infused sauce, pour in the cornstarch solution. Bring sauce to a simmer stirring constantly as it thickens. Off the heat add lemon juice and salt to taste. Remove the bundle of herbs.
Yield: 3-1/2 cups