Steak Sauce - Le Relais de L'Entrecôte

This is a version of the secret sauce from the famous Le Relais de L'Entrecôte steakhouse in Paris

Ingredients:

• 200g of butter (unsalted better)
• 1 medium shallot
• fresh leaves from 23g (1oz) of tarragon
• parsley or chervil 23g (1oz)
• 4 sage leaves
• 4 basil leaves
• 1 tbsp Dijon mustard
• 1 egg yolk
• 1 tsp Worcestershire sauce
• 1 tsp of nutmeg
• 5 walnut kernels
• 6 large or 8 small anchovy fillets
• 5 large or 10 small capers
• 1 tsp of lemon or white wine vinegar
• ground pepper

1. Start with the shallot: In a saucepan, melt a small portion (about 1/4) of the butter over low heat. Add the shallot and cook slowly. The goal is to get them translucent but not browned.
2. Add the remaining butter: Once the shallots are translucent, add the rest of the butter to the saucepan. Keep the heat low and let the butter melt completely
3. Blend the herbs and other ingredients in a blender. Combine the softened shallot and butter mixture with tarragon, parsley, sage, basil, anchovies, ground nutmeg, walnuts, capers, and ground pepper. Blend until the mixture is smooth.
4. Prepare the egg mixture. In a separate bowl, whisk together the egg yolk, mustard, Worcestershire sauce, and a squeeze of lemon juice. I suggest whisking it yourself or if you cannot do this you can always blend it with the rest of the mixture.
5. Combine the Mixtures. Gradually pour the butter and herb mixture into the egg mixture, continuously mixing to maintain a smooth consistency. Aim for a thick, mayo-like texture.
6. Final Cooking Step: Take about 2/3 of this sauce and heat it in a saucepan until it starts to turn a bit crumbly, then turn off the heat. Wait for about 30 seconds.
7. Combine and Whisk: Mix the heated sauce back with the unheated portion. Give it a good whisk to fully combine. The sauce is now ready!