Today we tell you How to prepare the Café de Paris sauce recipe, which is a butter made or seasoned with spices and aromatic herbs. The exact formula is not known since it is a secret of its inventors, but we will explain how can you easily do it at home with ingredients that we all have in our pantry.
Despite its name, Café de Paris sauce has nothing Parisian about it, and it is not even a French sauce, since it originates in 1930 in the restaurant Coq d’Or from Genoa where Madame Boubier, the owner invented it using 24 ingredients, to serve with her entrecote. Later his daughter married the owner of another Genoese restaurant called Cafe de Paris and he incorporated the sauce to his menu, where he gained international fame and assumed the name of the establishment.
Actually, the recipe is how a compound butter explained like our herb butter and its usual use is to put a disc of this butter on a steak fresh off the grill, so that it melts on the meat, becoming the sauce that accompanies it.
We leave the butter at room temperature while we prepare all the necessary ingredients to have them on hand. We chop the fresh herbs. When the butter is with the texture of pomade, we add the herbs and mix well.
Chop the anchovies into small pieces and also crush the salt and the two peppers, using a mortar and mortar. We incorporate all the solid ingredients and mix well, always moving with a few rods so that they are distributed in the butter.
We add the liquids and after mixing the whole, we already have the prepared and ready-to-refrigerate compound butter and portion or to use it immediately if we want to make a bechamel-type sauce with it.
Once the mixture is finished, we place it in a plastic kitchen wrap and form a cylinder or roll. We put it in the fridge and when it’s cold, we can cut it into portions to dress any grilled meat dish. We can also use this butter to make a spicy béchamel sauce, adding flour and milk.
In which dishes you can use the butter or Sauce Café de Paris
The best use for this Sauce Café de Paris is to put it on a good grilled entrecote, or if you prefer, accompanying some slices of beef tenderloin or with a ribeye. It also goes very well with oven-roasted potatoes, opening them in half and putting the butter in the center so that it melts on them. Surely when you try it you can think of many more uses to enjoy it.
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