Café de Paris Sauce
Herb-and-butter emulsion inspired by the Le Relais de l'Entrecôte classic, tuned for searingly rich steaks.
Café de Paris Sauce
Dominique Dupagne reverse-engineered the sauce served at Le Relais de l'Entrecôte. The original is still a secret, but this version carries the same savoury depth. Serve it with lean steaks—fillet, onglet, or any cut that appreciates butter and herbs.
Scaled for 6 portions; the sauce keeps three days refrigerated.
Total
15 MIN
PORTIONS
6
1 tbsparoma
Shallots or sweet onion, finely chopped100 gfat
Unsalted butter, softened1 tbspsalt
Fish sauce1 pcssalt
Anchovy fillet, mashed15 garoma
Fresh chervil5 garoma
Fresh tarragon3 pcsaroma
Fresh sage leaves2 pcsaroma
Fresh basil leaves0.25 pcsaroma
Whole nutmeg, microplaned3 pcsfat
Walnut halves3 pcssalt
Large capers2 pcssalt
Pickled olives, pitted1 pcsacid
Pickled cucumber, chopped0.25 pcsaroma
Lemon zest0.5 tspsalt
Worcestershire sauce1 pcsprotein
Egg yolk1 tspacid
Dijon mustardCombine all ingredients in a narrow jar that fits an immersion blender. Blitz until the herbs and nuts disappear and the butter turns a luminous green paste.
01
No dedicated ingredients
Chill for at least 30 minutes so the butter firms. Dollop onto seared steak and let it melt in the residual heat.
02
Notes
- Fish sauce brings deep salinity. If using it, skip the anchovy and capers. For a classic anchovy undertone, omit the fish sauce instead.
- Toast the walnuts lightly before blending for extra perfume.
- Chill leftovers in silicone moulds and pop out portions straight onto hot meat or roasted vegetables.