"The world's easiest and perhaps most versatile sauce." This is how Brian Mark describes sauce blanquette, and here he shares his recipe. The sauce is easier to tackle than something like hollandaise, and it pairs well with an incredible variety of dishes.
Brian Mark is the head chef at the Michelin-starred Søllerød Kro and won the unofficial world championship for chefs, Bocuse d'Or, in 2023. One of the things Brian Mark is particularly renowned for is his sauces, which he has a special love for: "Dedicate your life to sauce, for sauce is the essence of all kitchens."
See the recipe in Danish here
Ingredients
100 g butter
100 g chicken stock
2 egg yolks
1 large tbsp full-fat crème fraîche
1 tbsp flavoured vinegar—tarragon vinegar is used here
Salt
Pepper
Instructions
Bring the butter and chicken stock to a boil in a saucepan. Set the mixture aside.
In another saucepan or bowl, mix the egg yolks, crème fraîche, vinegar, a pinch of salt, and some freshly ground pepper, and whisk them together.
Slowly pour the butter and stock mixture into the egg mixture in a thin stream while blending with an immersion blender.
Taste and adjust with salt and pepper.
Tip: Get even more flavour from your stock by letting fresh herbs steep in it before use. Flat-leaf parsley is used here.
