Bistro sauce

The perfect sauce for your grilled meat!


1 shallot – finely chopped
1 dl white wine
1,5 tbs sherry vinegar
4 garlic cloves
2 dl milk
approx. 300 – 400 gr butter
4 egg yolks
2,5 tbs finely chopped chives
Zest of one lemon
2 tsp lemon juice
1 tbs dijon mustard
Pinch of sugar

Boil the garlic cloves in milk for about 15 minutes until they are completely soft. Let cool and then mash them. Boil the shallot, vinegar and wine then reduce to medium heat until almost reduced. Let cool.

Melt the butter on low heat and let cool to 37 c / lukewarm.

Place the reduced shallot back on the stove on low heat and beat in the egg yolks. Start pouring the butter in carefully at a slow and steady stream while mixing until you have a smooth consistency. Once you have that consistency stop pouring (all the butter might not be necessary). Add the other ingredients and taste adding salt and pepper and sugar according to taste. 

Serve with a juicy ribeye!