Paloise Sauce

The Paloise sauce is a variation of the famous Bearnaise sauce, with mint substituting tarragon. Especially suited for lamb meat…

Ingredients (for 2)

  • 1 egg
  • 3 tbsp butter
  • 1/2 tbsp chervil
  • 1/2 tbsp mint
  • 1/2 shallot
  • 1 tbsp white wine vinegar
  • 1/4 cup white wine


  • In a small saucepan combine the wine, vinegar, shallot finely chopped and half of the mint and chervil; boil until reduced to 1/3
  • Pour this into a heatproof bowl set over a larger pan of almost simmering water (bain-marie cooking, at extremely low temperature)
  • Add egg yolk only (beaten) and stir constantly
  • Cut the butter in small cubes and gradually start to add it piece by piece
  • Stir continuously as it melts and the sauce thickens
  • As soon as all the butter has been incorporated, remove from heat and strain the sauce
  • Add the remaining mint, chervil and season with salt and pepper
  • Serve warm immediately after preparation on grilled meat or fish!

Best Served With

Grilled fish or meat

Tips from the Chef

  • If the sauce curdles, beat in a few drops of water
  • Be sure to use premium quality fresh herbs