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Prepare the shallot by slicing and peeling 1 medium shallot.

In a pan over low heat, add 2 tablespoons of salted butter. Once melted, add the sliced shallot. Sweat the shallot until it is translucent and lightly browned, stirring occasionally with a spatula.

In a food processor, combine the remaining 225 grams of salted butter (cut into pieces), the sautéed shallots, 9 brown anchovies, 15 capers, 5 walnuts, the leaves from 1/2 a bunch of basil, 1/2 a bunch of parsley, and 1 1/2 tablespoons of tarragon leaves.

Grate 1 teaspoon of nutmeg directly into the food processor. Add salt to taste and 1 teaspoon of ground white pepper.

Secure the lid on the food processor and blitz the mixture until it is almost completely smooth and has a vibrant green color.

In a separate large bowl, add 1 egg yolk, 1 tablespoon of Dijon mustard, the juice of 1/2 a lemon (straining out any seeds), and 2 teaspoons of Worcestershire sauce. Whisk these ingredients together until well combined.

Pour the pureed green mixture from the food processor into the bowl with the whisked egg mixture. Whisk well until thoroughly combined.

Scoop out 2/3 of the combined sauce mixture and add it to a clean pan. Cook over low heat for 4 minutes, stirring constantly with a whisk, until the sauce slightly thickens.

Pour the hot, slightly thickened sauce from the pan back into the bowl with the remaining 1/3 of the uncooked sauce. Whisk well to combine.

Season the sauce to taste with additional salt and pepper if needed. Serve warm, ideally spooned over seared steak.


Prepare the shallot by slicing and peeling 1 medium shallot.

In a pan over low heat, add 2 tablespoons of salted butter. Once melted, add the sliced shallot. Sweat the shallot until it is translucent and lightly browned, stirring occasionally with a spatula.

In a food processor, combine the remaining 225 grams of salted butter (cut into pieces), the sautéed shallots, 9 brown anchovies, 15 capers, 5 walnuts, the leaves from 1/2 a bunch of basil, 1/2 a bunch of parsley, and 1 1/2 tablespoons of tarragon leaves.

Grate 1 teaspoon of nutmeg directly into the food processor. Add salt to taste and 1 teaspoon of ground white pepper.

Secure the lid on the food processor and blitz the mixture until it is almost completely smooth and has a vibrant green color.

In a separate large bowl, add 1 egg yolk, 1 tablespoon of Dijon mustard, the juice of 1/2 a lemon (straining out any seeds), and 2 teaspoons of Worcestershire sauce. Whisk these ingredients together until well combined.

Pour the pureed green mixture from the food processor into the bowl with the whisked egg mixture. Whisk well until thoroughly combined.

Scoop out 2/3 of the combined sauce mixture and add it to a clean pan. Cook over low heat for 4 minutes, stirring constantly with a whisk, until the sauce slightly thickens.

Pour the hot, slightly thickened sauce from the pan back into the bowl with the remaining 1/3 of the uncooked sauce. Whisk well to combine.

Season the sauce to taste with additional salt and pepper if needed. Serve warm, ideally spooned over seared steak.
