Relais-inspired steak sauce

Name: Relais-inspired steak sauce
Total time: 600 s
Cuisine: American
Ingredients: 250 g unsalted butter; 1 shallot, chopped; 1 bunch fresh Italian parsley, leaves and tender stems only; 1 stick fresh tarragon, leaves picked; 1 tbsp anchovy paste; 3-4 walnuts; 1 tsp capers; 1 tsp white wine vinegar; 1/2 tsp ground nutmeg; 2 tbsp mayonnaise

Robert Gonzal @robert

Vancouver BC

If you've ever had the privilege of eating at Le Relais de l'Entrecote in Paris, you probably remember well the ridiculously delicious green sauce they serve over their steak. I've been trying to recreate it for years, without much success. Until recently, when I found a pair of clips on YouTube which looked promising. I decided to give their recipe a try, with a few modifications (I wasn't about to make mayonnaise from scratch just to put it in another sauce). The result was the closest yet to the real thing. I won't go so far as to call it Relais sauce, but it is Relais-inspired.

Robert Gonzal @robert

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Ingredients

10 minutes

250 gunsalted butter
1shallot, chopped
1 bunchfresh Italian parsley, leaves and tender stems only
1 stickfresh tarragon, leaves picked
1 tbspanchovy paste
3-4walnuts
1 tspcapers
1 tspwhite wine vinegar
1/2 tspground nutmeg
2 tbspmayonnaise

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Steps

10 minutes

1

Melt the butter in a small saucepan on medium heat. Add the shallot and let simmer for 2 or 3 minutes until the foaming slows.
2

Add the herbs, anchovy paste, walnuts, capers, vinegar, and nutmeg. Let everything simmer gently for another minute or two.
3

Transfer the sauce to a blender and pulse a few times until there are no more chunks, but the herbs aren't totally pureed. Return the sauce to the pot and set the heat to low.
4

Whisk the mayonnaise into the sauce until incorporated. Serve immediately, or else keep it on minimum heat and whisk occasionally until ready to serve.