Lemon Herb and Anchovy Butter Sauce

Thermomix recipe: Lemon Herb and Anchovy Butter Sauce. Ready in 17 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 50 g shallots, peeled and roughly chopped (approx. 1-2 medium)
• 250 g unsalted butter, cold, cut into 2.5 cm cubes
• 2 fresh basil leaves
• 2 fresh sage leaves
• 15 g fresh cilantro leaves, roughly chopped
• 1 tbsp fresh tarragon leaves, roughly chopped
• 1 tsp ground nutmeg
• 20 g walnuts (approx. 5 whole walnuts)
• 10 g capers, drained (approx. 1 tbsp)
• 4 anchovy fillets, oil drained
• Juice of 1/2 lemon (for the butter mixture)
• 1 egg yolk
• 1 tsp Dijon mustard
• 1 tsp balsamic vinegar
• Juice of 1/2 lemon (for the egg mixture)

Instructions

1. Add the roughly chopped shallots to the clean, dry Thermomix bowl. Chop 3 sec/Speed 5. Scrape down the sides of the bowl with the spatula.
2. Add 50 g of the butter to the bowl with the shallots. Sauté 5 min/120°C/Speed 1 (Reverse). Scrape down the sides of the bowl again.
3. Add the remaining 200 g butter (cut into cubes), basil leaves, sage leaves, cilantro, tarragon, nutmeg, walnuts, capers, anchovy fillets, and the juice of 1/2 lemon to the bowl. Mix 10 sec/Speed 4 (Reverse). Scrape down the sides of the bowl.
4. In a separate small bowl, whisk together the egg yolk, Dijon mustard, balsamic vinegar, and the juice of the remaining 1/2 lemon until well combined.
5. Add the egg yolk mixture from the separate bowl to the Thermomix bowl. Cook 2 min/80°C/Speed 2 (Reverse) to gently heat and emulsify the sauce.
6. Serve the Lemon Herb and Anchovy Butter Sauce immediately with fish, vegetables, or grilled meats, or transfer to a clean jar and refrigerate.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.