Chive Cream Sauce
2 cups chicken stock or canned low salt chicken broth
3/4 cup creme fraiche
2 bunches fresh chives, coarsely chopped
In a medium pan over medium heat, heat the stock. Raise heat to high and cook to reduce the liquid by a third. Reduce heat to medium low. Stir in the creme fraiche and slowly bring to a boil. Knead the 2 tablespoons soft butter and 3 tablespoons flour together to make a paste. Whisk the paste into the sauce until smooth. Season with salt and pepper to taste. Simmer for 5 minutes, whisking often, until smooth and thick. In a blender or food processor, puree the chives. Add the sauce and process until smooth. Serve over chicken or mashed potatoes. Serves 4.