Quick Herb Sauce

Rating: 3.4 / 5.00 (5 Votes)

Total time: 15 min

Servings: 4.0 (servings)



For the Quick Herb Sauce, peel and finely dice the onion. Wash, dry and finely chop herbs. Bring onion cubes with vinegar, water and 1 tsp each chervil and tarragon to a boil in a small pot.

Remove the pot from the heat and let it infuse for about 5 min, then pour through a sieve and collect the liquid.

Briefly bring the egg yolks to the boil with the crème fraîche, stirring vigorously throughout with a whisk.

Season the sauce with the herb stock, a pinch of sugar, salt and pepper and fold 1 to 2 teaspoons each of chervil and tarragon into the quick herb sauce.

Preparation Tip:

Quick herb sauce goes well with grilled food, pasta and vegetables.

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