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Entrecôte sauce

Name: Entrecôte sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: French
Ingredients: 250g (8.8 oz) unsalted butter; 3 shallots, sliced; 1 small handful of tarragon; 1 handful of flat-leaf parsley; 6 sage leaves; 1 tsp ground nutmeg; 5 anchovies; 10 small capers; 1 egg yolk; 1 tbsp mustard; juice of 1 lemon; 1 tsp Worcestershire sauce; salt to taste

Entrecôte sauce was traditionally crafted to complement the rich flavours of a perfectly cooked steak with its creamy, tangy blend of mustard, shallots, and herbs. Here's how you can make this classic french bistro sauce at home.

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Servings

Prep time

20 minutes

Cook time

20 minutes

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Ingredients

250g (8.8 oz) unsalted butter
3 shallots, sliced
1 small handful of tarragon
1 handful of flat-leaf parsley
6 sage leaves
1 tsp ground nutmeg
5 anchovies
10 small capers
1 egg yolk
1 tbsp mustard
juice of 1 lemon
1 tsp Worcestershire sauce
salt to taste

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Directions

To make the sauce, start by sautéing the shallots in a quarter of the butter with a big pinch of salt, freshly ground black pepper, ground nutmeg, and the anchovies. Cook until the shallots are translucent, then turn off the heat and leave for 5 minutes before adding the rest of the butter to melt slowly. Let it cool to room temperature.
In a blender jug, add the egg yolk, mustard, and capers along with the fresh herbs, lemon juice, and Worcestershire sauce. Turn on the blender slowly, and once the base of the sauce has blended smoothly, start pouring in the cold butter and shallot mixture slowly. Do this slowly as you would when making mayonnaise. Have a little bit of room temperature water ready in case it starts to get too thick. You're looking for a sauce with the consistency of slightly thickened cream, so it can still be poured.