Paloise Sauce

Ingredients

• Béarnaise sauce (mother sauce)
• same quantity as estragon mint (menthe)
• fresh mint, chopped (menthe hachée)

Instructions

1. Prepare a Béarnaise sauce (béarnaise) according to the standard method and proportions indicated in the Béarnaise recipe, observing the following modifications:
2. In place of the principal aromatic element—tarragon—substitute an equal quantity of mint for the reduction with white wine and vinegar.
3. When finishing the sauce at the final point, replace the chopped tarragon with chopped mint.
4. This sauce is used in the same manner and contexts as Béarnaise sauce.