French sauce perfect for Entrecôte!
- 1 handful parsley leaves
- 1 handful tarragon
- 3 blader sage
- 3 blader basil
- 0,5 tsp grated nutmeg
- 3 pcs shallots
- 300 gram butter
- 1 tbsp capers
- 5 pcs anchovy fillet in olive oil
- 1 tbsp worchestersauce
- 1 tbsp dijon mustard
- 1 pcs egg yolk
I tasted this sauce for the first time not long ago and I am in love. A delicious French butter sauce with flavors of umami and herbs. I got tips about this sauce and spent some time on YouTube to check out good French chefs' version of this sauce. This sauce must be tried! I have made a video of the whole process you can see at the bottom of this recipe or on my Instagram page Gladkokken.
Start by melting 1/3 of the butter on low heat together with the shallots and sage leaves. Let simmer, but the onion should not get colored. Now add all the ingredients except eggs, worchester and Dijon mustard. Add the rest of the butter and let everything melt slowly together to a spicy and good butter. Run this mixture with a hand mixer or blender. Allow to cool slightly.
Put egg yolk, Dijon mustard and worchester in a bowl and mix together. Whisk vigorously while adding a little and a little of the spice butter you just made. Then you get a smooth and nice "mayonnaise" with the spice butter.
Now heat 2/3 of this "mayonnaise" in a saucepan and leave the rest in the bowl. Heat until the sauce cracks and reduce on low heat for a few minutes. Let the crispy sauce cool down and whip together with the "mayonnaise" again. This way you get a semi-crispy sauce that covers the meat even better. This is the traditional French way of making this sauce.
Now the sauce is ready to be enjoyed! Goes very well with grilled entrecote and french fries. Here you can see video of how I make this sauce.