Green Sauce (Sauce du Relais de l’Entrecôte)
A warm green herb sauce with butter, capers and anchovies, ideal for serving with meat or chicken.
Ingredients
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- 1handful of parsley
- dried tarragon leavesto taste
- basil leavesto taste
- 1 teaspoonsage
- nutmega pinch
- 5walnuts
- 250 gbutter
- 5large capers
- 4anchovy filletsor 10 small anchovies
- 1/2lemon juiceoptional
- 1 teaspoonWorcestershire sauce
- 1 teaspoonmustard
- 1egg yolk
Instructions
- Put the butter in a small jug. Beat the yolk with a little melted butter.
- Slowly add the rest of the butter while adding the other finely chopped ingredients.
- Pour it into a small pot over gentle heat, stirring, until the ingredients warm through. Do not let it boil.
- Serve warm over meat or chicken.
Notes and variations
- It can be made ahead and reheated; it sets a little when cold before serving again.
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