[h1]Paloise sauce[/h1]
Said to have originated in Pau. This is a twist to the classic bearnaise sauce, instead of terragon, mint is used.

Ingredients : wine vinegar, white wine, shallots, chevril, nutmeg, peppercorns, mint, egg yolks, butter, lemon, salt , pepper.

Recipes vary.
                                                                                         Lamb with paloise sauce.