Bois boudran sauce

Michel Roux Snr shares his most famous sauce an excellent accompaniment to roast chicken or lightly poached fillet of salmon or trout
Bois boudran sauce
  • Rating:
  • Serves: 6-8
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 300 ml groundnut oil
  • 50 ml white wine vinegar
  • 150 g tomato ketchup
  • 1 tsp Worcestershire sauce
  • 5 drops tabasco
  • 100 g shallots, chopped
  • 20 g tarragon, finely snipped
  • 5 g chervil, finely snipped
  • 5 g chives, finely snipped


1. Combine the groundnut oil and wine vinegar in a bowl. Add a pinch of salt and three turns of the peppermill and stir with a small whisk to emulsify.

2. Add the tomato ketchup, Worcestershire sauce, Tabasco, shallots and snipped herbs and stir to combine, then taste and adjust the seasoning if necessary.

3. The sauce is ready to use right away, but it can also be kept in an airtight container in the fridge for up to 3 days. Return to room temperature before serving.

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