Ingredients:
- 15 g of brandy
- 15 g of Madeira wine
- A splash of Worcestershire sauce (Perrin’s)
- 15 g of ketchup
- 7 g of Colman’s mustard powder
- 2 anchovies
- 15 g of capers in vinegar
- 2 g cayenne pepper
- 4 g of sweet paprika
- 2 g of curry
- 45 g of sweet potatoes or sweet onion
- 1 clove garlic, peeled
- Some parsley leaves
- 30 g chives
- The juice of a quarter of a lemon
- Some fresh thyme branches
- A little lemon
- Rosemary leaves
- Orange peel
- Tarragon leaves
- Dill leaves
- 10 broken black peppercorns
- Salt
- 200 g of butter
- 275 g of cream
Preparation:
- It is essential that all herbs are fresh.
- Put all the ingredients – except the cream and the butter – in the mixing jug.
- Crush them 50 seconds at speed 6.
- Leave them in the covered mixing jug in a warm place for 24 hours to ferment.
- Remove the ingredients from the mixing jug.
- Let the butter soften at room temperature and place it in the mixing jug.
- Beat at speed 8 until it foams. Mix the fermented ingredients and crush, on a speed of 1, 1 minute.
- Reserve the mixture in the fridge in a covered container.
- When you want to use the sauce, put the cream in the mixing jug. Heat at speed 1, 100 degrees, 4 minutes.
- Incorporate the butter with the herbs and spices and crush at speed 1, 100 degrees, 1 minute.
Tips…
- This sauce is ideal to accompany grilled or grilled meats.
