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diff --git a/content/recipes/lentrecote-sauce.md b/content/recipes/lentrecote-sauce.md new file mode 100644 index 0000000..4bf407b --- /dev/null +++ b/content/recipes/lentrecote-sauce.md @@ -0,0 +1,47 @@ +--- +title: "L'Entrecôte Sauce" +date: 2025-01-14T23:39:28+01:00 +draft: false +--- + +- Prep time: ~10 min +- Cook time: ~40 min +- Servings: 4 + +# Ingredients + +### Groceries + +- shallots +- pickled tarragon +- 1 handful of flat-leaf parsley +- 6 sage leaves +- 1 tsp ground nutmeg +- 2 anchovies +- 10 small capers +- 1 egg yolk +- 1 tbsp Dijon mustard +- juice of 1 lemon +- 1 tsp Worcestershire sauce +- Basil (optional) +- Walnuts (optional) +- Chervil (optional) +- salt to taste + +### Side Dish Suggestion + +- Entrecôte and Fries + +# Directions + +### Mise en Place + +#### Sauce + +1. Sauté the chopped shallots in a quarter of the butter, with a pinch of salt, ground +black pepper, ground nutmeg, and anchovies. Cook until shallots are translucent. +2. Let the butter cool down for 5 minutes, add the rest of the butter. +3. In the blender, add the egg yolk, lemon juice, mustard, capers, walnuts, Worcestershire sauce, +and the fresh herbs. Blend slowly, and start pouring in the butter into the blender +carefully. +4. Have room temperature water and pour it in if the sauce gets too thick. |