Sauce: Paloise
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce béarnaise and explicit sauce paloise variation” from chefsimon.com
Serving Size: Not set
Ingredients
- 2 pasteurized egg yolks - 4.409 oz (125 g) butter - 1.691 fl oz (50 mL) vinegar - 6.763 fl oz (200 mL) white wine - 2 shallots, or 1 large shallot, finely chopped - Fresh mint, amount as needed; reserve stems - Chervil, amount as needed - Parsley, amount as needed; reserve stems - Peppercorns and salt, as needed
Instructions
1. Melt the butter gently without browning and keep it warm. Chop the herbs, saving mint and parsley stems. 2. Simmer the wine, vinegar, shallots, herb stems and peppercorns over medium heat until reduced by half. Let cool to lukewarm, then strain. 3. Off heat, whisk the reduction into the yolks. Continue whisking over low heat until a dense, creamy foam forms. 4. Remove from heat and gradually whisk in the warm butter. Add the chopped herbs, season and serve immediately. Mint replaces tarragon as directed by the source. Herb and seasoning quantities are unspecified there. Use pasteurized yolks; warming is not a pasteurization guarantee. Rounded US equivalents preserve the metric source amounts. Yield: Not specified Source: Adapted from Chef Simon, ChefSimon.com, including his published mint substitution for sauce paloise. https://chefsimon.com/gourmets/chef-simon/recettes/sauce-bearnaise--9