When you sit down at a table at Relais de l’Entrecôte, there’s really only one decision to make: choosing how you want your meat cooked! For several decades, the menu has remained the same: a walnut salad, a strip loin served with fries, and, above all, that famous green sauce that has made the restaurant’s reputation. While the official recipe has been jealously guarded by its owners since 1959, here’s a wonderful take on this Relais-style sauce!
Ingredients for Relais de l’Entrecôte-Style Green Sauce
- 150 g unsalted butter
- 1 shallot
- 10 cl whole liquid cream
- 1 tablespoon Dijon mustard
- 3 anchovy fillets
- 1 teaspoon capers
- 2 egg yolks
- 1 small clove of garlic
- 1 generous handful of flat-leaf parsley
- 1 small handful of tarragon
- 1 teaspoon lemon juice
- Pepper
Preparation:
- Peel and finely chop the shallot, then sauté it in a skillet with a knob of butter.
- Add the capers, the garlic clove, and the anchovy fillets, then mix. Next, add half of the flat-leaf parsley, along with the tarragon.
- Stir in the heavy cream, let it simmer for a few minutes, then add the other half of the herbs. Mix again with a splash of lemon juice.
- Blend the mixture in a food processor until you have a smooth green sauce. Strain through a fine-mesh sieve if necessary.
- In a large saucepan over very low heat, gradually thicken the sauce by adding the butter, mustard, and then the egg yolks.
- Serve, ideally with a grilled cut of beef and french fries.
This is the best way to make this incredibly indulgent and comforting sauce your own!