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- 250 g of Unsalted Butter
- 1 medium Onion1 tbsp Tarragon, chopped
- 2 tbsps Parsley, chopped
- 4 Sage leaves (or Basil)
- 1 tsp Ground Nutmeg
- 5 Walnuts
- 30g of Anchovy Fillets in salt and oil
- 10 small Capers
- 2 tsps Ground Pepper (white or black)
- 1 Egg Yolk1 tbsp Mustard
- 1 tsp Apple Cider Vinegar (or Lemon Juice)
- 1 tsp Maggi Seasoning Sauce (or Worcestershire Sauce)
- Salt, if needed
- Add chopped onions to 1/4 of the butter in a pan.
- Over low heat, let the butter melt with the onions, onions will turn translucent but there shouldn’t be browning at all. The butter should also come to a gentle sizzle.
- Once onions turn translucent, or you start smelling it, add in the rest of the butter. Still keeping a low heat, allow butter to melt slowly.
- When all of the butter has almost melted, turn off the heat.
- Add tarragon, parsley, sage (and basil if using), anchovies, ground nutmeg, walnuts, capers, ground pepper.
- Blend this up, so you get a butter cream. Optional: pour this mixture in a pouring or measuring cup for the next step, so it’s a less messier process.
- In a separate bowl, add egg yolk, mustard, maggi seasoning sauce (or worcestershire sauce), and the vinegar. Use a whisk or hand mixer to beat this mixture.
- Gradually pour in the butter cream from earlier. Eventually this will become a thick creamy consistency, much like mayonnaise.
- Pour 2/3rds of the mixture into a saucepan. Meanwhile, prepare a bowl filled with cold water. Your pan should be able to sit in the bowl easily.
- Heat the saucepan over low to medium heat, and continuously stir. Do not let this come to a boil.
- Stir until it breaks and turns into a crumbly liquid. It should look “ruined”.