Entrecôte Sauce
  1. Sweat shallot in 2Tbsp butter until translucent and lightly browned

  2. Add shallot, remaining butter, herbs, capers, anchovies, walnuts, pepper and nutmeg to a food processor. Blitz until almost completely smooth

  3. Whisk egg yolk with lemon juice, Worcestershire and Dijon

  4. Add puree'd mix to egg mix and whisk well

  5. Add ⅔ of the sauce to a pan. Cook over low heat for 4 minutes stirring constantly until slightly thickened

  6. Add hot sauce to remaining 3rd. Whisk well. Season to taste. Serve warm

Course🧅Condiment

Diets🌾Gluten-free🥩Carnivore...

Category🥫Sauce

Cuisine🇫🇷French

Occasions👨‍🍳Gourmet🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 15m

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