Step 1

Put the hopniss, stock and salt in a high sided saute pan.

Step 2

Bring the mixture to a boil, then turn down the heat to a simmer until the liquid is reduced by 3/4 and the hopniss is tender, about 10 minutes.

Step 3

Turn up the heat to medium high, then add the butter and swirl it into the pan, continue swirling and reducing the liquid gradually until the liquid emulsifies and thickens a bit.

Step 4

Double check the seasoning for salt and pepper, add the herbs, stir and serve immediately.