Café de Paris Sauce – The Original ‘Secret Sauce’

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.

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!

I served it with Air Fryer Beef Tenderloin. It is also delicious with fish and all kinds of vegetables – green beans, asparagus, roasted cauliflower steaks.

Beef tenderloin sliced with Cafe de Paris sauce spooned over.

Close up of creamy Cafe de Paris sauce.

Café de Paris Sauce

Might be the last sauce you ever need!
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Course: Condiments
Cuisine: French
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 1.5 cups


  • 4 oz unsalted butter cubed
  • 1 shallot minced
  • 1 clove garlic minced
  • 3 anchovies in oil, minced or 2 tsp Worcestershire sauce
  • 1/2 tsp curry powder
  • 1/4 tsp cayenne pepper
  • 1 Tbsp mustard powder
  • 1/4 tsp flaked sea salt
  • 1 Tbsps capers
  • 2 Tbsps chives finely chopped
  • 2 Tbsps tarragon finely chopped
  • 1 Tbsp parsley finely chopped
  • 2 Tsp fresh thyme leaves 1 tsp if using dried thyme
  • 1 cup whipping cream
  • 2 tsp 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.


Note 1:   If you want to make Café de Paris beurre,  soften the butter instead of melting it.  Beat the butter till creamy and light. Add all the other ingredients EXCEPT the whipping cream.  Form herbed butter into a log. You can freeze wrapped air tight.  You may want to form a few small logs so you only need to defrost an amount for one meal.  Serve the Café de Paris beurre with steak, beef roasts, prime rib etc.
Note 2:   Nutrition is per Tablespoon


Calories: 74kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 57mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 343IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

Café de Paris Sauce - The Original \'Secret Sauce\'

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