Ingredients
Units Scale
- 250g butter
- 1 egg yolk
- 1 shallot, finely sliced
- 1 bunch tarragon, leaves only
- 1 bunch parsley, leaves only
- 1 anchovy, from a tin
- 1 tsp capers
- 4 walnuts
- 1 tbsp red wine vinegar
- Lemon juice, as required
- 50ml chicken or beef stock
Instructions
- Melt the butter in a pan on a low-medium heat, add the shallot and sweat down for a few minutes.
- Once soft, remove from the heat and add the herbs, anchovies and capers. Blend immediately with a hand blender or a pitcher blender. Blend until the mixture is completely smooth and there are no chunks.
- In a heatproof bowl, add the egg yolk, Dijon mustard and vinegar and whisk. Slowly poor in the butter mixture whilst whisking constantly. Whisk in the stock to finish the sauce.
- Optional Take 1/3 of the final sauce and place on a medium high heat, stirring all the time. Bring to a simmer and remove once it appears to be splitting.
- Add this ‘split’ sauce back to the 2/3 remaining sauce and stir to combine. It should be smooth with a tiny amount of ‘grain’. Season to taste (if required) with salt, pepper and lemon juice.
- Serve over grilled ribeye (it has to be ribeye!) and hot French fries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Sauces
- Cuisine: French