This is a sauce inspired by the secret sauce from the “Relais de Venise” in Paris.
Perfect to go with medium-rare entrecôtes / rib eye steaks, or even contre-fillet/sirloin.
Ingredients :
- Butter (150g) – salted
- Herbs :
- Cerfeuil/Parsley (Italian flat parsley can be substituted), a full bunch
- Sage/Sauge , some branches
- Estragon/Tarragon (Romarin/Rosemary could be substituted), some branches
- Basilic/European Basilic (optional), some branches
- one Echalotte/Shallot
- (some garlic, optional)
- Capers/Capres, a full tea spoon
- Anchois/Anchovies, about 3 filets in olive oil
- Dash of worcester sauce (optional)
- Mayonnaise mix
- scoop of mustard
- 2 eggs yolk
- 1 lemon juice
- some black pepper
- (and salt if the butter is not already salted)
Preparation :
Pick the whole parsley bunch, and about the same quantity of all the other herbs together. Chop the herbs very thin. Chop the Shallot thin.
In a pan on low heat, put some butter and cook the shallot without burning it. Mid way, add the Capers, some caper juice, the Anchovies, shred it a bit. Then add the rest of the butter and the herbs, pepper and worcester sauce, and stop the heat after a minute. Use a blender to mix the sauce, to make it thin and liquid, let it cool down a bit.
On the side, in a saucepan, prepare the mix : mustard, 2 eggs yolk, and the juice of a lemon (usually a fill lemon is too much, start with half see), whisk until it’s bubbly. (It will not turn into a mayonnaise texture, as there is no oil)
Add the sauce to the mix, and combine well. The texture you are expecting is a glossy, yellow-greenish sauce, between liquid and a thin mayonnaise. Taste, you wan to feel the tangy, and kick, add salt if needed. Reserve covered to keep it warmish.
Option : When you cook the meat, or even flambe it with cognac, you can reserve the juice, and incorporate it to the sauce.
Serving : To serve with roasted potatoes, and the sliced beef entrecôtes, and some bread to sauce.