Now for the next in our summer cookery series on sauces to perk up summer meals. A Paloise sauce is more or less like a sauce Hollandaise with a handful of chopped mint added at the end and is perfect for grilled meats, barbecues or cold lamb chops in a picnic.
Rosie Sykes is the chef at the Sutton Arms pub in London as well as writing the Kitchen Doctor Column in The Guardian. Simon Parkes went to watch her make the sauce.
