Sauce Bois Boudran, the one and only

I really don't know why it took me so long to share this amazing recipe with you. It's a sauce of Michel Roux, who in the seventies had opened several famous restaurants in London like Le Gavroche and the Waterside Inn. He created this sauce specifically for Mme Cécile de Rothschild.

Sauce Bois Boudran 1) goes with nearly everything (fish, meat, potatoes, vegetables, bread...) and 2) tolerates a few adaptions to your resources and preferences without losing its unique flavour.

Here's the original recipe:

150ml peanut oil
50ml white wine vinegar
85g tomato ketchup
1 teaspoon Worcestershire Sauce (vegan version without this ingredient)
a dash of Tabasco sauce
100g shallots, finely chopped
2 teaspoons chervil, finely chopped
2 teaspoons chives, finely chopped
20g tarragon
salt and freshly ground pepper to taste

Mix everything in a bowl. It lasts up to 3 days in the fridge.

Instead of chervil and tarragon we prefer to use whatever herbs are in season in our garden. We also add green or red bell pepper for more substance.