The French Italian Tables Sauce Entrecôte

• 1 stick (113 g) unsalted butter
• 2 shallots, sliced
• 1 egg yolk
• Handful parsley
• Handful mint
• Handful tarragon
• Handful basil
• 30 g anchovies (about 3–4)
• 15 g capers (a generous spoonful)
• Lemon juice, to taste
• Worcestershire sauce, to taste
• Black pepper
• 1 tablespoon Dijon mustard
• Freshly grated nutmeg (just a touch)

In a pan, melt the butter over medium-low heat. Add the sliced shallots and cook gently until soft and translucent—no color, just sweet and tender.

Transfer the warm butter and shallots to a blender.

Add the parsley, mint, tarragon, basil, egg yolk, anchovies, capers, lemon juice, Worcestershire, black pepper, Dijon, and a touch of fresh nutmeg.

Blend until completely smooth and emulsified.

Taste and adjust. More lemon for brightness, more salt if needed (though the anchovies and capers usually carry that beautifully).

Pour the sauce back into a pan and warm gently over low heat. Add a small splash of water to loosen it to your desired consistency.

This sauce is all about balance. The butter gives it body, the herbs keep it alive, and the anchovy quietly delivers that deep umami backbone without ever tasting “fishy.”