in Germany

arugula sauce

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Ingredients for 2 servings:

  • 400 g arugula
  • 2 small shallots
  • 160 g butter
  • 350 ml milk
  • 2 tbsp flour
  • 3 tbsp Pernod
  • 4 tbsp cream
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

an ideal sauce for fish dishes

Clean the arugula, blanch it in salted water for three minutes, drain, and blend it in a blender. Brown the chopped shallots in butter, dust with flour, and deglaze with milk and cream. Blend with the arugula puree and Pernod until smooth, and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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