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