Café de Paris Sauce

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5 from 4 votes

The classic butter sauce for steak frites!

Prep Time20

Cook Time10

Total Time30

Course: Condiments

Cuisine: French

Servings: cups

Calories: 74kcal

Author: Carolyn Hetke

Ingredients

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

Instructions

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.

Notes

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

Nutrition