From 2d2789bb856de24a0804d76d08feac7e0baa7346 Mon Sep 17 00:00:00 2001
From: Gustaf Rydholm <gustaf.rydholm@gmail.com>
Date: Wed, 7 May 2025 13:18:50 +0200
Subject: add L'Entrecôte Sauce
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+---
+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.
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