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Paloise sauce for lamb
Description
The classic egg-and-butter sauce is wonderful for all fried meat dishes. It goes especially well with lamb.
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.
Ingredients
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