On the Road With the Hungry Historian - France - Part I - Money Sauce

"From Paints to Saints and the beachs between, visit the Normandie region through the eyes of the Hungry Historian."

On this first episode of a two part look back at his travels through France and Belgium, the Hungry Historian lands in Paris and heads for his base of operations, the Normandie capital city of Caen.

Follow along as he walks the beaches and bunkers that saw the D-Day invasions over 80 years ago. If that's not your cup of tea, don't fret, because the Hungry Historian also reflects on his visits to Claude Monet's house on Giverny, and the historic abbey at Mont Saint-Michel.

Meanwhile, Chef Money is LITERALLY saucing up a Featured Recipe based on arguably the best dish that the Hungry Historian had on his trek through western Europe. A sauce so delicious that it doesn't even have a known name, so the Chef has taken to calling it "Money Sauce."

Cheers!

Money Sauce 

Ingredients:

• 1 cup of butter (divided) 
• 1 medium shallot or half a yellow onion 
• 1 package of tarragon
• 1 package of parsley (or a big handful if it's from your garden - equal parts to the tarragon)
• 4 sage leaves
• 4 Basil leaves
• 1 TBSP creamy Dijon
• 1 egg yolk 
• 1 tsp worcestshire 
• 1 tsp nutmeg 
• 5 walnuts 
• 1 TBSP anchovy paste 
• 5-10 capers 
• 1/4 of a small lemon 
• Pepper to taste

** Featured Recipe directions and Chef Money tip available within the episode**