La sauce du relais de l’entrecôte

Serves 1
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Directions

  1. 1Start by sweating the chopped shallot in a little butter.
  2. 2After a few minutes, add the rest of the butter.
  3. 3Add the nuts, capers, anchovies, tarragon, sage, basil and chervil and let it heat up for 2 to 3 minutes.
  4. 4Then mix very finely.
  5. 5Put 1 yolk, lemon juice, 1 spoon of Worcestershire sauce and 1 spoon of mustard in a bowl.
  6. 6Gradually incorporate the butter to have a well-whipped sauce.
  7. 7Take 2/3 of the sauce and heat it to make it split voluntarily.
  8. 8Then put it back in the bowl with the rest of the sauce for the ideal texture.

Ingredients

  • 250 g beurre
  • 1 grosse échalote ciselé
  • 4 cerneaux de noix
  • 10 câpres
  • 4 anchois
  • 1 grosse cuillère à soupe estragon
  • 3 4 feuilles de sauge
  • 2 3 feuilles de basilic
  • 1 demi botte cerfeuil
  • 1 jaune d’œuf
  • 1 cuillère à café sauce anglaise
  • 1 cuillère à café moutarde
  • 1 citron jaune

Equipment

potmixerbowl