Want to know about a sauce that is good enough to base an entire restaurant menu on? Café de Paris Sauce is your answer!
The original recipe has been a closely guarded secret since the Café de Paris opened in Geneva in the 1930s. The restaurant does ship the 'beurre' to a few other establishments who serve it under licence. This is also commonly known as 'beurre Cafe de Paris'. In actuality the traditional recipe is a butter sauce for steak.
Chefs have spent a lot of time and energy trying to recreate it. The common thread is lots of herbs, a touch of curry, a touch of mustard, a hint of anchovies, a touch of lemon and lots of other varying ingredients!
You can use soft butter and whip it with the herbs and other ingredients to make Café de Paris Beurre. Then you can just melt the butter over your finished steaks.
When you add cream to the melted 'beurre' it becomes Café de Paris sauce.
This is one of those recipes I wish I had known about many years ago!! I think you might agree once you try it.
This sauce takes your home cooking to restaurant level in a few easy steps!
What to Serve with Cafe de Paris Butter Sauce
The traditional menu is the classic Steak frites combination so famous in Paris bistros.
I served it with Air Fryer Beef Tenderloin. Baby potatos as a side would also work well.
But don't stop there! Whether you leave it as butter or add the cream for sauce it is also delicious with fish and all kinds of vegetables - green beans, asparagus, roasted cauliflower steaks.
Wine Pairing for Café de Paris Sauce
This is a buttery, rich, savoury sauce and you are most likely pouring it over beef. For a white selection I can think of nothing better than a big, rich California style Chardonnay. A French maconnais Chardonnay, which is a bit warmer weather style is another good choice.
On the red spectrum you could pair with the beef primarily. Since it is a rich sauce I would go with a fairly robust red, such as a Côtes du Rhône GSM (Genache/Syrah/Mourvedre) blend or a Bordeaux. A Cabernet Sauvignon with its savoury notes would also be a great choice!
Café de Paris Sauce
- 4 oz unsalted butter cubed
- 1 shallot minced
- 1 clove garlic minced
- 3 anchovies in oil, minced or 2 teaspoon Worcestershire sauce
- ½ teaspoon curry powder
- ¼ teaspoon cayenne pepper
- 1 tablespoon mustard powder
- ¼ teaspoon flaked sea salt
- 1 Tbsps capers
- 2 Tbsps chives finely chopped
- 2 Tbsps tarragon finely chopped
- 1 tablespoon parsley finely chopped
- 2 Tsp fresh thyme leaves 1 teaspoon if using dried thyme
- 1 cup whipping cream
- 2 teaspoon lemon juice
- Add butter, shallot, garlic, anchovy, curry powder, cayenne, mustard powder and salt in a saucepan. Cook over medium heat for about 6 minutes until the shallots soften and butter becomes golden colour.
- Add the capers and the herbs and grind of fresh pepper. Cook one minute more.
- Add the whipping cream and lemon juice and heat a couple of minutes until warmed through. Don't over mix. The sauce should not be uniform or emulsified. You should see some separation between the butter and the cream components.
- Serve with steak, roast beef or grilled vegetables.