Last week I bought home both a steak, and some yabbies from the farmers market. I knew I wanted to make a sort of outback surf ‘n’ turf. But I realised that I could give an Aussie bush twist to the classic French sauce that would work beautifully. I could use aniseed myrtle to replace the tarragon, pepperberry leaf for the pepper, and a little saltbush. It worked out a treat. I used all dried herbs, but you can make adjustments if you’re lucky enough to have fresh. This is great with yabbies, asparagus or steak.
Makes 1-2 cups of sauce
|100||millilitres||white wine vinegar|
|2||free range egg yolks|
|125||grams||butter, chilled and cubed|
Place the wine, vinegar, chopped shallot and herbs in a saucepan and simmer until reduced to a third. Beat in the egg yolks and water, then strain, discarding the solids. Return the mixture to the heat and whisk until it thickens. Whisk in a third of the chilled butter at a time, ensuring each batch is fully incorporated before adding the next third. Keep the sauce warm until you need to serve.