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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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