The Real Parisian L’Entrecôte Sauce

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subheading: To make the famous Entrecôte sauce, you’ll need:

Butter: This is a French recipe so of course we’ll need a lot of butter! Non-salted only though - salted would be too much!

Egg Yolk: Egg yolks are used to emulsify the butter to make a creamy sauce.

Stock: This is the secret (and what a lot of recipes miss out) to getting a pourable sauce. The gelatine in the stock also helps to stabilise the emulsion. I used home made chicken stock but beef will work better!

Shallots: Shallots add a sweet-savoury taste to the sauce. Avoid using white or red onions as these will really not work!

Dijon Mustard & Vinegar: Dijon mustard is a core part of the taste - do not leave this out or substitute with American mustard! You can use any vinegar you like or substitute with lemon juice.

Herbs: Herbs give the sauce its characteristic green (or let’s be honest, green-greyish) colour. Tarragon and parsley are a must. Basil, chervil and sage are optional.

Anchovies: Anchovies give umami, salt and depth of flavour. You can omit but I’d advise against it - don’t worry, it won’t taste fishy! If you omit them, use a dash or two of Worcestershire sauce.

Capers: Capers are an absolute must to get the proper flavour profile!

subheading: Ingredients:

250g butter

1 egg yolk

1 shallot, finely sliced

1 bunch tarragon, leaves only

1 bunch parsley, leaves only

1 anchovy, from a tin

1 tsp capers

4 walnuts

1 tbsp red wine vinegar

Lemon juice, as required

50ml chicken or beef stock

Directions at pariseater.com

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