Paloise sauce for lamb
The classic egg-and-butter sauce is wonderful for all fried meat dishes. It goes especially well with lamb.
Ingredients
Servings 4- chopped mint leaves (1 cup)
- 1 chopped shallot
- 3 tbsp dry white wine
- 3 yolks
- 225 g of ghee, melted
- white wine vinegar - 3 tbsp. l.
- salt
- ground white pepper to taste
Cooking
Step 1
In a small saucepan, combine wine, vinegar and shallots. Boil the mass at a low boil, without closing the lid, until the volume is reduced by two-thirds.
Step 2
In a separate bowl, beat the yolks and 1.5 tsp until foamy. cold water. Put the container in a water bath and continue to beat the eggs for 2-4 minutes until the mixture thickens. Remove the container from the water bath and whisk the mixture to cool slightly. Introduce it to the wine broth.
Step 3
Whisking constantly, add melted ghee and finely chopped mint leaves. Season the mass with salt and ground white pepper to taste.