Paloise

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Substitute 2 tablespoons mint leaves for the tarragon in the Béarnaise recipe and simmer with the shallots. Strain and proceed as for the Béarnaise. Finish with minced mint leaves. Serve with lamb.