Café de Paris Sauce Recipe: The Ultimate Butter Sauce Recipe for Steaks by 30Seconds Food
Café de Paris sauce is a French sauce that was popular in the 1940s. The ingredient list for Café de Paris sauce can be long and varied, depending on the chef or family who is making it. Popular ingredients for the creamy butter sauce are butter, Dijon mustard, ketchup, capers, shallots, fresh chives, dill, thyme, marjoram, parsley, rosemary, anchovies, garlic, brandy, paprika, Worcestershire sauce, curry powder, paprika, lemon, citrus zest and sometimes chicken livers (in place of the anchovies).
Café de Paris sauce actually originated in a restaurant in Switzerland called Restaurant Café de Paris. The restaurant kept the recipe under lock and key, but home cooks and chefs have come up with their own versions of the sauce. The sauce is still popular in Switzerland and France.
Café de Paris sauce is served over beef, mainly steaks. This version of Café de Paris sauce is made with butter, minced shallots, garlic, anchovy fillets, lemon juice, Worcestershire sauce, Dijon, curry powder, paprika, salt, tarragon and parsley. Be sure not to skip adding the anchovies. They're an important ingredient in an authentic Café de Paris sauce. The compound butter will not taste like fish! The anchovies create a depth of flavor.
You can melt this flavored French butter on top of any steak, from sirloin steak to ribeye steak to flank steak to filet mignon. When the butter melts, it becomes the sauce for the steak. Store the leftover butter in the freezer for up to two months.
Cuisine: French / Swiss
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: Enough for 6 to 8 steaks
- 1 stick butter (8 tablespoons), softened
- 2 tablespoons finely minced shallots
- 1 clove garlic, minced
- 3 anchovy fillets, finely chopped or 1 teaspoon anchovy paste
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon curry powder
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 2 teaspoons finely chopped fresh tarragon
- 1/2 tablespoon minced fresh parsley
Here's how to make it:
- Mix together all the ingredients in a mixing bowl.
- Put the butter onto a piece of plastic wrap and shape into a log. Roll it up tightly and twist the ends to close. Put the butter into the refrigerator until firm, about 2 hours.
- To use the Café de Paris butter, slice off pieces and let them come to room temperature (this is optional, but helps the butter melt faster). Put the butter onto hot, cooked steaks.
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