These are 3 chopped shallots, 2 cloves of garlic and a lot of chopped parsley in butter over fairly low heat to which we add 1 good tablespoon of mustard and a dash of vinegar. Once the shallots are cooked, add 3 tablespoons of crème fraîche, a lot of chopped tarragon, salt and pepper.
Chausey's green sauce accompanies various...
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