Three Versatile Sauces for Grilled Dishes
- 200 ml (7 fl oz) crème fraîche
- 200 ml (7 fl oz) mayonnaise
- 100 ml (3.5 fl oz) rapeseed oil
- 50 ml (1.7 fl oz) olive oil
- 50 ml (1.7 fl oz) white wine vinegar
- 2 large eggs
- 100 g (3.5 oz) Parmesan cheese, finely grated
- 1 garlic clove, minced
- 1 shallot, finely minced
- 15 ml (1 tbsp) Dijon mustard
- 45 ml (3 tbsp) fresh tarragon, chopped
- 20 ml (4 tsp) fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Cold water, as needed
1. In a blender, combine eggs, a splash of cold water, white wine vinegar, salt, and pepper. Blend until emulsified
2. Gradually add 100 ml rapeseed oil in a slow, steady stream while blending until thick and smooth
3. Add minced garlic, Dijon mustard, and minced shallot. Blend until fully incorporated
4. Transfer mixture to a bowl and stir in grated Parmesan cheese
5. In a separate bowl, whisk together mayonnaise, chopped tarragon, and parsley until evenly mixed
6. Fold in crème fraîche and blend until smooth and creamy
7. Divide the herbed mayonnaise mixture into three equal portions
8. To the first portion, add nothing—this is the creamy herb sauce
9. To the second portion, whisk in 50 ml olive oil and 50 ml rapeseed oil to create a lighter vinaigrette-style sauce
10. To the third portion, whisk in the remaining 100 ml rapeseed oil for a rich, unctuous finishing sauce
11. Taste each sauce and adjust salt and pepper as needed
12. Chill all three sauces for at least 30 minutes before serving. Serve cold or at room temperature alongside grilled meats, fish, or vegetables
- blender
- bowl
- whisk
- refrigerator
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.