• Prep time: ~10 min
• Cook time: ~20 min
• Servings: 2

Ingredients

Groceries

• 150 g butter
• 1 shallot
• pickled tarragon
• 1 handful of flat-leaf parsley
• 6 sage leaves
• ~ 1 tsp ground nutmeg
• 2 anchovies
• ~5 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.