There’s little that surpasses the intricate dance of flavors found in a well-crafted sauce, especially one as esteemed as the Café de Paris Sauce.
This luxurious, butter-based concoction is nothing short of culinary poetry, enchanting the palate with its symphonic blend of herbs, spices, and anchovies.
Today, I’d love to share with you my favorite and go-to recipe, but I also want to walk you through the ingredients that make this sauce stand out.
I’ll be sharing exactly what you can expect from this sauce, and some insider suggestions on other foods to enjoy it with other than steak!
So, tighten your aprons and prep your taste buds, as we immerse ourselves in the sumptuous world of Café de Paris Sauce!
- 1 What Is Cafe De Paris Sauce?
- 2 What Is Cafe De Paris Sauce Made Of?
- 3 What Does Cafe De Paris Sauce Taste Like?
- 4 What Foods To Eat Cafe De Paris Sauce With?
- 5 Cafe De Paris Sauce Recipe
- 6 Café de Paris Sauce Recipe
What Is Cafe De Paris Sauce?
Cafe de Paris sauce is a complex, butter-based sauce, originating in Switzerland in the 1930s, renowned for its rich, herbaceous, and spicy flavor profile. It traditionally accompanies steak and contains a mixture of herbs, spices, mustard, anchovies, and other ingredients.
What Is Cafe De Paris Sauce Made Of?
Cafe de Paris sauce is primarily made from butter, herbs and spices. Though it also contains Dijon mustard, anchovies, and shallots among others.
Selecting premium, unsalted butter is crucial!
A recommended choice is French butter from local delis.
An indispensable component that is infused with the butter for proper authentic Café de Paris sauce.
They enhance the overall flavor without imparting a fishy taste.
If unavailable, anchovy paste is a viable substitute, enriching the butter with a distinctive background note.
This “secret” spice renders Café de Paris sauce intriguingly tasty.
While it subtly enhances the butter, it maintains a harmonious balance with other ingredients.
Various curry powders can be used, with vadouvan being the traditional choice, adding a complementary flavor layer.
Paprika bestows the sauce with a pleasant warmth, enriching both its flavor and color, making it an essential ingredient in achieving the distinctive taste and look.
This addition escalates the umami level, offering profound savory depth.
It’s an essential pantry item that uniquely enriches the sauce, and finding an adequate substitute is challenging.
A hint of lemon introduces a refreshing brightness to the mix.
In its absence, vinegar is a suitable replacement, needing only a teaspoon to achieve the desired effect.
This traditional French ingredient adds flavor and a bit of zest.
Any mild, smooth mustard can replace Dijon mustard, retaining the authentic French flair.
Known as French onions or shallots in the US, these add a delicate, sweet flavor.
This herb, prominent in French cuisine, imparts a mild aniseed taste.
Primarily for color, parsley is not overly crucial given the plethora of other ingredients in the mix, but it adds a fresh visual appeal to the finished piece.
What Does Cafe De Paris Sauce Taste Like?
Café de Paris sauce has a rich, complex taste, characterized by a harmonious blend of herbs, spices, and umami flavors. It doesn’t taste fishy despite the anchovies; instead, it offers a savory depth with subtle spicy and citrus notes, complementing the buttery base excellently.
What Foods To Eat Cafe De Paris Sauce With?
While traditionally associated with enhancing the flavorful richness of steak, Café de Paris sauce is highly versatile. Its complex, savory profile also pairs wonderfully with grilled chicken, roasted vegetables, and baked fish, offering a flavorful upgrade to a variety of dishes.
The combination of herbs and spices in the sauce can elevate the taste of simple foods like baked potatoes or can be used as a flavorful dip for bread and crudité.
Its unique flavor blend ensures it complements a myriad of culinary creations.
Cafe De Paris Sauce Recipe
- 1 cup unsalted butter, softened
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh tarragon, chopped
- 1 tbsp Dijon mustard
- 1 tbsp curry powder
- 1 tbsp paprika
- 1 tbsp Worcestershire sauce
- 1 tsp lemon juice (or vinegar)
- 2 anchovy fillets, finely chopped (or 1 tsp anchovy paste)
- 2 eschalots (shallots), finely chopped
- 1 clove garlic, minced
- Salt and pepper, to taste
- Finely chop the fresh herbs, anchovies (if using), eschalots, and garlic.
- Measure out all the other ingredients.
- In a mixing bowl, combine the softened butter, chopped herbs, Dijon mustard, curry powder, paprika, and Worcestershire sauce.
- Add in the lemon juice, chopped anchovies, chopped eschalots, and minced garlic. Mix well until all the ingredients are well incorporated.
- Season with salt and pepper to taste. Be cautious with the salt as the anchovies and Worcestershire sauce are already salty.
- Once well mixed, transfer the sauce to a piece of plastic wrap or parchment paper and shape it into a log.
- Refrigerate until firm, at least 2 hours or overnight.
- Slice the butter log into rounds and serve over hot grilled steaks or other dishes, allowing it to melt and impart its flavors.
- Anchovy paste can be used instead of anchovy fillets.
- Vinegar can replace lemon juice if unavailable.
- Any mild, smooth mustard can substitute for Dijon mustard.
- While excellent on steak, this sauce is also delicious with chicken, fish, roasted vegetables, and potatoes.
- Use it as a spread for sandwiches or as a dipping sauce for bread.
- Store any leftover sauce in an airtight container in the refrigerator for up to a week.
- It can also be frozen for up to three months.
Serving Size:1 Tablespoon
Amount Per Serving: Calories: 100Total Fat: 11gSaturated Fat: 7gCholesterol: 30mgSodium: 50mgProtein: 1g
Hello, I’m Jeremy, a sauce enthusiast and taste trailblazer! My endless pursuit of new flavors has led me on a journey to master sauce making at home, along with try out a range of exciting brands and sauce offerings. Now I share my recipes, tips and recommendations on WeWantTheSauce to help fellow foodies find the perfect sauces.