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About
An exquisite variation of Béarnaise sauce flavored with fresh mint, closely tied to the culinary legacy of Yvelines.
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Cuisine
Sauce Paloise is essentially a fresh mint variation of the famous Béarnaise sauce, served historically in fine establishments across Yvelines to accompany premium cuts of roasted lamb. While its name nods to the town of Pau, its refinement and popularity among French high society were closely cultivated in this royal department. Fresh mint replaces tarragon, giving the rich emulsified egg yolk and butter base a refreshing edge. You can discover top dining locations featured around the Harita widget. It remains an integral piece of the high-end meat pairing craft in France.
Ingredients
- 3 egg yolks
- 150g clarified butter
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons white wine vinegar
- 1 finely chopped shallot
- Salt and ground white pepper
Preparation
- Simmer the white wine vinegar, shallots, and half of the mint in a small saucepan until reduced by half, then strain and let cool.
- Place egg yolks and the reduction in a bowl over a double boiler (bain-marie) and whisk constantly until thickened and pale.
- Slowly drizzle in the warm clarified butter in a thin stream while whisking vigorously to form a thick emulsion.
- Remove from heat, fold in the remaining fresh chopped mint, salt, and white pepper, and serve warm.
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