To sublimate the summer barbecue grills, Cyril Attrazic, chef at the Chez Camillou restaurant and the La Gabale Brasserie in Aumont-Aubrac, offers you a little sauce that will serve as a condiment for beef pieces like steak. , denominated paleron or rump.
Ingredients: 1 bunch of finely chopped garlic 15 coarse Guérande salt 1 hard-boiled egg 15 cl of grapeseed oil Preparation: In a mortar, put the salt and the gavet, mix vigorously, add 15 cl of grape seed oil . Add the hard-boiled egg through a sieve and serve this condiment sauce with the grilled meat.