Chermoula, green and béarnaise sauces

Ingredients

For the chermoula sauce

• 3 cloves of garlic
• 1 large preserved lemon
• 1/2 bunch of parsley
• 1/2 bunch of coriander
• 1 red pepper
• 2 teaspoons paprika
• 1 teaspoon(s) of ground cumin
• 6 tablespoons olive oil

For the green sauce

• 2 green tomatoes
• 1 bunch of coriander
• 1 bunch of fresh mint
• 1 clove of peeled garlic
• 1 jalapeño pepper
• 4 spring onions
• 2 organic limes
• 3 tablespoons olive oil

For the béarnaise sauce

• 2 peeled shallots
• 12.5 cl of dry white wine
• 6 cl of white wine vinegar
• 1 bunch of tarragon
• 4 egg yolks
• 18 cl of melted butter, lukewarm

• the juice of 1 lemon

Preparation

Chermoula sauce

1. Finely chop the peeled garlic cloves and herbs. Finely chop the preserved lemon peel and chilli pepper. Mix all ingredients in a bowl.

Green sauce

1. Finely chop the tomatoes, coriander, mint leaves, garlic clove, chilli and spring onions. Put everything in a bowl, then add a pinch of salt, pepper, the juice and zest of the lemons and the olive oil.

Bearnaise sauce

1. Finely chop the shallots. In a saucepan, reduce the white wine and vinegar by three quarters, with the shallots and 1 sprig of tarragon. Strain the reduction. Place the saucepan in a bain-marie, add the egg yolks, whisking until the texture thickens. Off the heat, pour in the melted butter in a thin stream, whisking constantly to make the sauce thicken. Add the remaining chopped tarragon and the lemon juice. Add salt and pepper. Reheat the sauce in a bain-marie when ready to serve.