French Green Sauce for the Perfect Steak
Discover my version of this delicious green sauce inspired by Le Relais Paris Opera that transforms steak and fries into a culinary delight.
Servings: 4
Calories: 261kcal
Ingredients
- ½ cup unsalted butter
- 1 medium shallot finely chopped
- 2 tablespoon tarragon chopped
- 2 tablespoon parsley chopped
- 4 basil leaves chopped
- 5 walnuts chopped
- 5 capers chopped
- 2 teaspoon ground black pepper
- 1 egg yolk
- 1 tablespoon mustard
- 1 teaspoon lemon juice
- 1 ½ cup beef broth or more if needed
- Salt to taste
Instructions
Prepare the Base
- In a pan, melt ¼ of the butter over low heat.
- Add the chopped shallot and cook gently, making sure the onions become translucent without browning. The butter should sizzle gently, not fry. Keep the heat low.
Add Fresh Herbs and Nuts
- Add to the melted butter, stir in tarragon, parsley, basil, walnuts, capers, and ground black pepper, and beef broth, on medium heat for 5 minutes.
- Then pour the mixture into a blender, and mix it into a smooth consistency
Prepare the Emulsion
- In a separate bowl, whisk together the egg yolk, mustard, or lemon juice.
Heat and Thicken the Sauce
- Pour the mixture into a blender, add the egg slowly, and mix on low speed. Repeat until finished with the egg.
- Return the pan to the stove and heat the saucepan over low to medium heat, stirring constantly to allow the sauce to thicken.
Cool and Combine
- Remove from heat.
- Whisk until fully combined, resulting in a smooth, thick sauce.
Season & Serve
- Taste and adjust the seasoning with salt as needed.
- The French Green Sauce is ready to serve with this great steak and fries!
Nutrition
Serving: 4g | Calories: 261kcal | Carbohydrates: 4g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 403mg | Potassium: 231mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1120IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 2mg