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In a medium saucepan or pot, melt the unsalted butter over medium-low heat. Add the thinly sliced shallots and cook slowly, stirring occasionally, until they are very soft and translucent, about 8-10 minutes. Do not let them brown.

Add the chopped fresh tarragon, basil, and parsley to the pot with the shallots. Pour in the fresh lemon juice. Stir to combine.

Stir in the drained capers and anchovy fillets. Cook for another 2-3 minutes, allowing the flavors to meld.

Remove the pot from the heat. Add the walnuts and Dijon mustard to the mixture. Season with salt and freshly ground black pepper.

Using an immersion blender, carefully blend the sauce directly in the pot until it is mostly smooth but still retains a slight texture. If you don't have an immersion blender, transfer the mixture to a regular blender and blend until desired consistency is reached. Be careful when blending hot liquids.

Taste the sauce and adjust seasoning if necessary. Serve warm, generously spooned over your favorite cut of beef, such as entrecôte or slow-cooked short ribs, and alongside french fries.


In a medium saucepan or pot, melt the unsalted butter over medium-low heat. Add the thinly sliced shallots and cook slowly, stirring occasionally, until they are very soft and translucent, about 8-10 minutes. Do not let them brown.

Add the chopped fresh tarragon, basil, and parsley to the pot with the shallots. Pour in the fresh lemon juice. Stir to combine.

Stir in the drained capers and anchovy fillets. Cook for another 2-3 minutes, allowing the flavors to meld.

Remove the pot from the heat. Add the walnuts and Dijon mustard to the mixture. Season with salt and freshly ground black pepper.

Using an immersion blender, carefully blend the sauce directly in the pot until it is mostly smooth but still retains a slight texture. If you don't have an immersion blender, transfer the mixture to a regular blender and blend until desired consistency is reached. Be careful when blending hot liquids.

Taste the sauce and adjust seasoning if necessary. Serve warm, generously spooned over your favorite cut of beef, such as entrecôte or slow-cooked short ribs, and alongside french fries.
