This sauce is very versatile and works perfectly with your favorite burger or cheese burger but also works really well with any grilled or roasted steak. Simply serve alongside or nappe directly on top.
INGREDIENTS (makes 500 gr. or 2 cups)
- 22 grams canola oil
- 46 grams shallots, peeled and sliced
- 2 grams salt
- 3 grams fresh garlic, sliced thin
- 2 grams fresh thyme, washed left on sprig
- 5 grams fresh tarragon, washed, left on sprig
- 1 each fresh bay leaf
- ½ gram whole black peppercorns
- 100 grams champagne vinegar
- 33 grams homemade mayo or store-bought mayo
- 151 grams unsweetened butter
- 6 grams salt
METHOD
- Heat butter and simmer until starts to turn brown.
- Place a mixing bowl over ice water. Carefully simmer the butter slowly until the color turns mahogany in color.
- Once it turns this color “noisette” strain into the mixing bowl over ice through a fine mesh sieve. Allow to cool to room temperature.
- Melt the oil and sweat shallots with first 6g salt and garlic until soft (no color).
- Add thyme, tarragon, bay leaf, peppercorns and vinegar and simmer slowly until 85-90% of the liquid is reduced.
- Strain through a fine sieve and cool.
- In a large mixing bowl add the mayo, brown butter and strained reduction and additional salt.
- Refrigerate immediately.
- Simply use this sauce to top your favorite burger or cheeseburger.
