Get hold of some wild garlic, roast a chicken, and make this sauce. It rocks. Actually it would go terrifically well with most things, particularly a steak, being (if I say so myself) miles better than the ‘secret’ recipe at Le Relais de Venise.
And don’t be put off by the chicken liver part – it’s not at all offally, this sauce, but the liver adds richness and depth and general meatiness. By all means leave it out if liver ain’t your bag.
Makes enough for 4
A shallot, peeled and finely chopped
A chicken liver
A big handful of wild garlic, washed and roughly chopped
Roasting juices from a chicken or steak or just a splash of white wine
A small handful of chervil, finely chopped
Juice of half a lemon
- Melt the butter and add the shallots, gently frying with salt and pepper until softened. Bung in the chicken livers and cook for 4-5 minutes before mashing thoroughly.
- Add the roasting juices, white wine or whatever, and simmer for a couple of minutes until thickened. Now add the wild garlic and chervil, stirring until wilted. Squeeze over half a lemon and serve over the meat. If you’d like to refine the sauce then whiz it up and pass it through a sieve, but who wants refinement on a Sunday night?