It's the last in our summer cookery series on perfect sauces to perk up summer meals. This one is called a Paloise sauce - it's more or less like a sauce Hollandaise with a handful of chopped mint added at the end and is perfect for grilled meats (especially lamb), barbecues or having with cold lamb chops.
Rosie Sykes is the chef at the Sutton Arms pub in London as well as writing the Kitchen Doctor Column in The Guardian and Simon Parkes went along to watch her make the sauce and - of course - taste it....
