June 18, 2013 by dgarnett2013
Bretonne Sauce: Master It by Rory O’Connell
Bretonne sauce is great with flat fish, white fish, oily fish, prawns etc. It is served warm, not hot. It cannot be reheated, but can be kept warm in a Pyrex jug in a small saucepan of water on the lowest heat on the cooker.
Serves 4 – 6
- 2 egg yolks
- 1 tsp green tarragon-flavoured mustard or Dijon mustard
- 1/2 tsp vinegar or lemon juice
- 110g butter
- 1 generous tab mixed chopped herbs: chives, parsley, chervil, tarragon and a small pinch of thyme leaves.
Place the eggs in a small bowl with the mustard and vinegar or lemon juice and whisk to mix.
Melt the butter and bring to the boil. Remove from the heat.
In a very slow drizzle, pour the hot melted butter on to the eggs, whisking all the time. The sauce will gradually begin to thicken – though do not add the butter more quickly when this happens.
Continue until all the melted butter, including the creamy and sometimes salty bits at the end, have been added.
The sauce should be the consistency of pouring cream. If it is a little bit too thick add a little fish cooking water (or warm water) to achieve the correct consistency.
Add the chopped herbs to the sauce just before you are going to serve it.
Eaten with pan grilled sea bass and asparagus on a summer evening.