Sauce Nivernaise

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

This is a sauce described by Elizabeth David in French Provincial Cooking; incidentally she suggests hollandaise as a sauce for œufs mollets (very soft-boiled eggs) – imagine. I once employed a waiter from Nevers, who had never heard of sauce nivernaise. Perhaps I should have asked a chef from Nevers. (I once asked a waiter from Bandol what tapénade was. I’ve really got it in for tapenade. He didn’t k