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Paloise sauce
While mint sauce is the usual accompaniment to roast lamb or grilled lamb cutlets or chops, this is a delicious alternative.
What you need
- 75 g unsalted butter, softened at room temperature
- 3 egg yolks
- 3-6 tsp lemon juice
- 6 tsp white wine vinegar
- seasoning
- 6 tsp finely chopped fresh tarragon
Method
Put the egg yolks, lemon juice or vinegar into a basin. Season. Stand over a pan of hot, but not boiling, water, and whisk until thick and creamy.
Gradually whisk in small pieces of the butter - do this slowly so the mixture does not become oily.
Add the tarragon just before serving.
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 753 | 2150 | 10475 | 8350 |
| Energy (kcal) | 179 | 513 | 2500 | 2000 |
| Protein (g) | 2.26 | 6.46 | ||
| Carbohydrate (g) | 0.56 | 1.60 | 345 | 275 |
| Fat (g) | 19.1 | 54.4 | 95 | 70 |
| Fat (saturated) (g) | 10.7 | 30.4 | ||
| Fibre (g) | 0.02 | 0.04 | ||
| Sodium (mg) | 7.45 | 21.3 | ||
| Salt (equivalent) (g) | 0.02 | 0.05 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 214 | 611 | 800 |
| Vitamin B-12 (µg) | 0.41 | 1.18 | 1 |
| Vitamin B-6 (mg) | 0.05 | 0.15 | 2 |
| Vitamin C (mg) | 1.75 | 5.01 | 60 |
| Vitamin D (µg) | 24.6 | 70.2 | 266 |
| Vitamin E (mg) | 0.69 | 1.98 | 10 |
| Zinc (mg) | 0.40 | 1.14 | 15 |
| Calcium (mg) | 21.7 | 62.1 | 800 |
| Folate (mcg) | 19.2 | 54.8 | 200 |
| Iron (mg) | 0.47 | 1.34 | 14 |
| Magnesium (mg) | 1.72 | 4.92 | 300 |
| Niacin (mg) | 0.01 | 0.04 | 18 |
| Pantothenic acid (mg) | 0.50 | 1.42 | 6 |
| Riboflavin (mg) | 0.09 | 0.25 | 1.6 |
| Phosphorous (mg) | 65.3 | 186 | 800 |
| Thiamin (mg) | 0.02 | 0.07 | 1.4 |
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