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.
- 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.