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.