Sauce with herbs
2 servings
15 minutes
Herb sauce is a refined element of European cuisine with a rich flavor and deep history. It is based on the classic espagnole sauce enriched with fresh mushrooms, parsley, and aromatic wine. Its texture is delicate and the taste is a harmonious balance of earthy, herbal, and slightly spicy notes. Historically, such sauces were used to accompany meat dishes, adding sophistication and richness to them. It pairs perfectly with beef, lamb or even game, elevating their flavors to a new level. Capers and gherkins add a light tanginess while butter provides silkiness. This sauce reflects traditional French gastronomy where every detail matters and the final result is a culinary masterpiece.
1
Blanch and chop the shallots. Chop the mushrooms and parsley, place them in a pot, and add the espagnole sauce, broth, and wine. Season with pepper. Bring the liquid to a boil, simmer for a few minutes, and skim off the foam.
- Shallots: 1 head
- Fresh champignons: 1 piece
- Chopped parsley: 1 teaspoon
- Espagnole sauce: 4 tablespoons
- Meat broth: 4 tablespoons
- Red wine: 3 tablespoons
- Ground black pepper: to taste
2
Strain through a sieve, and before serving, add chopped capers, gherkins, and oil. Do not boil again.
- Capers: 1 tablespoon
- Gherkins: 2 pieces
- Butter: 30 g