The Café de Paris flavored butter from Geneva easily turns into a tasty sauce.
Café de Paris is especially suitable for steaks. Mostphotos
Food influencers on social media have been buzzing for some time now about the sauce, which is said to overshadow even the best steak.
Many home cooks are also eager to test this aromatic delicacy.
It is about the Café de Paris sauce, which was originally developed in the 1930s in the café of the same name in Geneva, Switzerland. Now the classic has taken a new breath, especially with the help of Tiktok.
The secret of the sauce lies in the perfect balance of spices, herbs and a little saltiness.
If you don’t see the split, you can watch it from here.
Café de Paris gives a wonderful taste especially to grilled steaks, but it can also be used as a topping for e.g. chicken, fish, potatoes or vegetables.
Most typically, the sauce is served with entrecôte steak and French fries.
The original instructions for the sauce and seasoned butter are closely guarded, but there are several working versions on the internet.
Café de Paris is a butter-based sauce. Mostphotos
If you don’t see the split, you can watch it from here.
The Café de Paris sauce is also easy to adapt to the well-known flavored butter of the same name, which is served on top of the steak. Many people specifically prefer seasoned butter, which is easy to prepare and store in the freezer in case of steak cravings. When melted on top of a hot steak, the butter turns into a delicious sauce.
However, you can easily prepare the sauce yourself. Try this tasty recipe!
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Café de Paris sauce
Ingredients
150 g soft butter
1 shallot, chopped
1 clove of garlic, chopped
1 tablespoon of mustard
1 tsp curry
1 tsp paprika powder
1 tsp capers, chopped
1 teaspoon of anchovies, chopped
2 teaspoons fresh sage, chopped
2 teaspoons fresh parsley, chopped
juice of about 1/2 lemon
black pepper and a little salt if necessary
Manufacturing
1. Melt the butter in a pan and saute the shallot until soft. Add garlic, mustard, curry and paprika powder and fry for about a minute on medium heat.
2. Add capers, anchovies and sage. Allow the sauce to bubble slowly, stirring, for 5-10 minutes.
3. Finish with lemon juice, black pepper and salt.
Tip! You can also choose herbs according to your taste, for example rosemary, thyme or tarragon.
If you don’t see the split, you can watch it from here.