Sauce Paloise
Sauce Paloise is a variation of béarnaise. Flavoured with mint rather than the classic tarragon, it is delicious with lamb.
Equipment
- whisk
- glass or ceramic bowl
- saucepan
- chopping board
- sharp knife
- sieve
Ingredients
- 2 eggs yolks
- 1 tablespoon chopped mint
- 1 tablespoon tomato puree
- 70 ml white wine vinegar
- 130 g butter
- ½ shallot
- 1 bay leaf
- 4 black peppercorns
- ¼ teaspoon salt
Instructions
- Peel and roughly chop the shallot into small pieces.
- Strip the mint leaves from the stalk and chop .
- Crush the peppercorns with the back of a knife, so that they release their flavour.
- Put the shallot, bay leaf, peppercorns, mint and vinegar into a small saucepan.
- Place the saucepan over a medium heat and allow the liquid to evaporate until about half of the liquid remains.
- Scrape the mixture into a sieve with a heatproof bowl underneath that you will make the sauce in.
- Clarify the butter – see notes.
- Set up a bain marie with the vinegar reduction – see notes.
- Add the egg yolks to the strained liquid and whisk for 2 minutes over a gentle heat in the bain marie..
- Continue whisking for a further 2 minutes until the mixture is pale and thick.
- Whisk in a small amount of butter at first.
- Then add the remaining butter in a steady stream, whisking continuously.
- Turn off the heat and season to taste.
- Serve warm or at room temperature.
Notes
To make the clarified butter
- Put the butter in a small saucepan and heat gently until it melts. You could also use a heatproof bowl or jug in the microwave in 10 second bursts on high.
- Use a spoon to skim off any foam or bits that rise to the surface and discard.
- Next, pour the liquid butter into another container, being careful not to let any of the sediment at the bottom to go with it. I prefer to use a separating jug for this.
- The clarified butter is now ready to use.
- Now set up a bain marie which is the bowl with the vinegar reduction over a pan of simmering water. The bowl should sit on the saucepan and not in it so the bowl is heated with gentle heat from the water.
- The aim is to have about an inch of water in the bottom of a saucepan over a low to medium heat that is at a simmer.
- Take care to make sure that the bowl doesn't touch the water. In this way the contents of the bowl are warmed but don't get a direct heat. This will help to make the egg yolks increase in volume when they are whisked over warm air.
Nutrition
Calories: 270kcalCarbohydrates: 2gProtein: 2gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 167mgSodium: 362mgPotassium: 61mgFiber: 0.3gSugar: 1gVitamin A: 1018IUVitamin C: 1mgCalcium: 26mgIron: 1mg
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