Paloise Sauce

500 MILLILITRES

Ingredients

Shallots                                                                    50 g

Peppercorns                                                                2

Fresh mint                                                                10 g

Vinegar                                                                    25 ml

Cold water                                                               40 ml

Egg yolks                                                                   10

Butter                                                                     400 g

Salt

Pepper

Method

  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.

Notes:

  1. The sauce should be kept at blood heat or it may curdle.
  2. A stainless steel hand bowl is a suitable utensil for this sauce.
 

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