Punchy Herby Sauce Verte for Steak by Jasmin Weston

Ingredients

• 250g unsalted butter, softened
• 1 shallot, finely diced
• 12 anchovies (preferably in vinegar and oil), finely chopped
• 1 tablespoon capers, plus 1 teaspoon brine
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh tarragon (or marjoram/fresh oregano), chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• 1/2 teaspoon ground sage
• 1 egg yolk
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon white vinegar
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Instructions

1. In a bowl, combine the softened butter, finely diced shallot, chopped anchovies, capers and caper brine, fresh dill, fresh parsley, fresh tarragon (or substitute), dried oregano, dried dill, ground sage, egg yolk, Worcestershire sauce, and white vinegar.
2. Mix all ingredients thoroughly until well combined. You can use a fork or a whisk to incorporate everything.
3. Season the sauce with salt and pepper to taste. Taste and adjust seasoning further with more Worcestershire and vinegar if desired, especially if using anchovies packed only in oil.
4. Once the sauce is emulsified and seasoned to your liking, it is ready to serve. This process should take about 5 minutes of mixing.
5. Serve the sauce immediately with a steak, or store in an airtight container in the refrigerator for up to 3 days.