Paloise sauce for lamb

4 servings

20 minutes

Sauce 'Paluaz' is an exquisite Italian sauce created to perfectly accompany lamb. Its delicate balance of fresh mint, chervil, and shallots gives the meat a rich, aromatic hue, while clarified butter makes the texture velvety. The slight acidity of white wine vinegar and lemon juice awakens the taste buds, and white and cayenne pepper add spiciness. This sauce traces back to French culinary tradition but has found its place in Italian gastronomy due to its refined flavor and ability to harmoniously pair with meat dishes. Paluaz is ideal for serving with roasted or fried lamb, revealing its juiciness and tenderness. Preparing it is a true art that requires patience and precision, but the reward is a unique taste worthy of the finest restaurants!

Energy value per serving

• Calories: 634.9
• Proteins: 3.5g
• Fats: 66.7g
• Carbohydrates: 5.2g

Ingredients

• White wine vinegar: 2 tbsp
• Water: 2 tbsp
• White peppercorns: 1 tsp
• Melted butter: 250 g
• Egg yolk: 4 pc
• Lemon: 0.5 pc
• Cayenne pepper: pinch
• Shallots: 2 pc
• Chervil: to taste
• Fresh mint: 3 tbsp

Cooking steps

1. Place vinegar, water, and pepper in a small heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer at a bubbling boil for 1 minute or until reduced by one-third (about 2.5 tablespoons). Add 2 tablespoons of chopped mint and 2 chopped shallots to the reduced vinegar.

   Required ingredients:

   • White wine vinegar: 2 tablespoons
   • Water: 2 tablespoons
   • White peppercorns: 1 teaspoon
   • Fresh mint: 3 tablespoons
   • Shallots: 2 pieces

2. Remove from heat and let cool, then strain the liquid into a heatproof bowl. Add the egg yolks to the liquid and whisk.

   Required ingredients:

   • Egg yolk: 4 pieces

3. Place a bowl over a pot of boiling water: the bottom of the bowl should not touch the water. Whisk the mixture for 5-6 minutes or until thickened to be stretchy, creamy, and smooth in texture.

4. Place the bowl on a damp kitchen towel. Slowly add the melted butter in a very thin stream and whisk the sauce until thick and glossy.

   Required ingredients:

   • Melted butter: 250 g

5. Add lemon juice, season with salt and pepper. Stir in 1 tablespoon of chopped mint and 1 tablespoon of chervil into the prepared sauce before serving. Serve immediately. To maintain the sauce temperature, use a water bath or transfer the sauce to a thermos.

   Required ingredients:

   • Lemon: 0.5 piece
   • Cayenne pepper:  pinch
   • Chervil:  to taste
   • Fresh mint: 3 tablespoons