Paloise Sauce

paloise sauce
  • Yield : 4
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m


50 gm Shallots
2 Peppercorns
5 gm Fresh mint
Drizzle Of Vinegar
40 mlCold water
5 Egg yolks
200 gm Butter
1. Peel the shallots and cut them into fine dice and crush the peppercorns. Place them in a non aluminium saucepan and add the vinegar. Bring to the boil, cover and allow to infuse.
2. Allow to cool, add the water and egg yolks.
3. Return to a low heat, whisking constantly until cooked to a sabayon.
4. Remove from the heat and allow to cool slightly then gradually whisk in the butter, season and pass through a muslin cloth.
5. Finely chop the mint and add it to the sauce.
1. The sauce should be kept at blood heat or it maycurdle.
2. A stainless steel hand bowl is a suitable utensil for this sauce.

Recipe Type: ,
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • WP_20160615_001

    Carrot Cake

  • Nacho Chix

    Spicy Nacho Chicken

  • pancakes

    Pancake Day !!

  • breaded pork chops

    Breadcrumbed Pork Chops

  • DSC00532

    Lamb Casserole