Sauce Paloise

FOR CONTEMPORARY SMOKED FOOD & GRILLED DISHES 

Paloise takes its name from the French city of Pau, and it’s another traditional sauce that can make you look like a pro in your own backyard. An elegant Hollandaise-style sauce flavored beautifully with mint, it’s oh-so-fabulous with lamb loin or rib chops, or slices of leg of lamb. You need to make the sauce shortly before serving, though you can do the initial reduction of wine and vinegar ahead if you like. (If you really need to hold the sauce, keep it warm in a thermos.) The sauce requires the cook’s full attention for up to 8 minutes, a small sacrifice for such luxury.

Sauce Paloise is a classic French sauce that shares similarities with Béarnaise sauce. It’s known for its velvety texture and minty freshness, which come from the combination of white wine reduction, egg yolks, butter, and fresh mint. The sauce is often associated with lamb preparations, adding elegance and flavor to various lamb dishes. The process of making the sauce requires careful attention to ensure that the butter is incorporated smoothly and that the sauce remains perfectly balanced in flavor and consistency. It’s a versatile addition to any culinary repertoire, particularly for those seeking a refined and flavorful sauce to elevate their lamb entrees.

MAKES: ABOUT 1 CUP

INGREDIENTS:

• ¼ cup dry white wine
• 2 tablespoons white wine vinegar
• 2 tablespoons minced shallots
• 2 tablespoons chopped fresh mint stems
• 3 large egg yolks
• 8 tablespoons (1 stick) unsalted butter, cut in 16 equal chunks
• Pinch of white pepper
• Kosher salt or coarse salt
• 1 tablespoon whole fresh mint leaves

INSTRUCTIONS:

1. Prepare the Base: In a medium-size saucepan over medium heat, combine the dry white wine, white wine vinegar, minced shallots, and chopped mint stems. Reduce the mixture until only 2 tablespoons of liquid remain. Strain the liquid, discarding the solids, and return the liquid to the saucepan.
2. Incorporate Egg Yolks: Whisk the egg yolks into the liquid. Warm the mixture gently over low heat, whisking continuously. As you whisk, you’ll notice trails forming on the bottom of the pan. Add the butter, one chunk at a time, ensuring each chunk is fully incorporated before adding the next. Continue adding the butter in a steady stream, removing the pan from heat occasionally to avoid overheating.
3. Season and Finish: Season the sauce with a pinch of white pepper and kosher salt or coarse salt, adjusting to taste. Continue whisking and cooking until the sauce reaches a thick, silky, and spoonable consistency, which should take around 5 to 8 minutes in total.
4. Add Fresh Mint: Mince the whole fresh mint leaves just before serving. Stir them into the sauce for a burst of fresh flavor.

SERVING SUGGESTIONS:

• Sauce Paloise is best served warm and pairs wonderfully with lamb dishes. The silky texture and herbaceous notes from the mint make it a delightful complement to the rich flavors of lamb. Drizzle this sauce over roasted or grilled lamb chops, leg of lamb, or other lamb cuts to enhance the dish’s taste and presentation.