Ingredients:
- 15 g brandy
- 15 g Madeira wine
- A dash of Worcestershire sauce (Perrin’s)
- 15gr ketchup
- 7 g Colman’s mustard powder
- 2 anchovies
- 15gr capers in vinegar
- 2gr cayenne pepper
- 4gr sweet paprika
- 2gr curry
- 45gr shallots or sweet onion
- 1 peeled garlic clove
- a few leaves of parsley
- 30 g chives
- Juice of a quarter of a lemon
- A few sprigs of fresh thyme
- A little lemon juice
- Some rosemary leaves
- Orange peel
- Some tarragon leaves
- Some dill leaves
- 10 cracked black peppercorns
- Salt
- 200 g butter
- 275 g cream
Preparation:
- It is essential that all the herbs are fresh.
- Place all the ingredients – except the cream and butter – in the mixing jar.
- Blend for 50 seconds on speed 6.
- Leave them in the covered jar in a warm place for 24 hours to ferment.
- Remove the ingredients from the mixing jar.
- Let the butter become soft at room temperature and add it to the mixing jar.
- Beat on speed 8 until foamy. Mix in the fermented ingredients and blend on speed 1 for 1 minute.
- Keep the mixture in the refrigerator in a covered container.
- When you want to use the sauce, place the cream in the mixing jar. C
- Select “sauce”, speed 1, 100 degrees, 4 minutes.
- Add the butter with the herbs and spices and repeat the previous programme for 2 minutes.
Tips…
- This sauce is ideal with grilled or barbecued meats.
