Sauce Palois

Sauce Palois

One of my favorite things about French cuisine is its sauces and there is a little-known sauce called a Sauce Palois which comes from the mother sauce Bearnaise but instead of using tarragon, you use mint.

Here is my recipe for a sauce Palois which you can serve on a lovely piece of poached fish perhaps or over some lamb cutlets.

Sauce Palois

Ingredients

2 tbsps of chopped fresh mint
5 finely chopped eschallots
100 mls of white wine vinegar
3 egg yolks (save the whites, put them in a zip lock bag, and freeze them to make a pavlova later)
250g butter

Method

1. In a saucepan, put the mint, shallots, and vinegar and reduce over high heat until the liquid has completely evaporated then place in a bowl

2. Off the heat, add the egg yolks to the bowl by mixing with a small whisk

3. Then add 2 tablespoons of water, salt, and pepper, and mix.

4. Place a bowl over a saucepan of boiling water so a bain-marie and gradually incorporate the butter cut into small pieces, while continuing to whisk until the sauce has thickened up. If it gets too thick you can add a little bit of water to dilute.