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

Directions

• 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