Mariner’s Sauce for Beefsteak from Sud de France by Caroline Conran
These mariniers, tough men with pigtails, were the boatmen of the Rhône, who had the river in their blood. They plied up and down from Arles to Lyon with their barges heaved upstream by teams of...
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Ingredients
- salt, pepper
- 50 g butter
- 4 onions, finely sliced into crescents
- 1 tbsp olive oil
- 1 tsp of flour
- 4 cloves garlic, chopped
- 4 tbsp water
- 12 anchovy fillets, chopped
- 4 tbsp white wine or sherry vinegar
- 8 tbsp sherry
- 3 tbsp finely chopped parsley
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