Café de Paris Sauce Recipe

Today, we’re diving into a true steakhouse gem: the legendary Café de Paris butter. This isn’t just any sauce; this is a rich, herb-packed compound butter that turns your ribeye (or really, anything it touches) into pure magic. 

In this article, I’m going to give you an ultimate, easy recipe for this Café de Paris sauce. You’re going to love this one, and the bonus is you can make it at home with simple ingredients that might already be in your kitchen. Let’s get into the full recipe of Traditional Café de Paris butter sauce. 

What Is Café de Paris Sauce?

Now here’s a little surprise for you, Cafe de Paris sauce didn’t come from Paris! It was born in Geneva, Switzerland. In 1930, a small restaurant called Café de Paris existed. They used to serve a butter sauce, especially with steak, which is today’s café de Paris sauce. 

What makes this sauce so special? Well, it’s not your typical pour-over sauce. It’s a flavored compound butter; loaded with herbs, spices, mustard, anchovy, and all sorts of good things. 

How to Make Café de Paris Sauce at Home?

Let’s tie an apron on and make this magical recipe at home.

Ingredients You’ll Need

Unsalted Butter

First, take ½ cup of unsalted butter for the base of this sauce. It should be softened to room temperature. 

Shallots

Now take 1 shallot and finely chop it. It adds a gentle sweetness and mellow onion flavour. 

Dijon Mustard

Now, you’ll need 1 teaspoon of Dijon mustard to stir in for a classic French zing.

Capers

This may sound tiny, but it’s mighty. To add a sharp contrast, take 1 teaspoon of capers in your ingredients list.

Anchovy Paste

Don’t skip it. Take 1 small anchovy, mashed, or mix ½ teaspoon of anchovy paste.

Fresh Herbs

Parsley, Chives & tarragon. This trio brings the signature freshness. Use all three if possible! Finely chop and add 1 tablespoon of each. 

Paprika

Well, paprika will give you three things here: warmth, smokiness, and color. So, add ½ teaspoon of paprika to get these 3 in 1 benefits. 

Mild Curry Powder

I know it sounds unexpected. But for a traditional twist, add ½ teaspoon of mild curry powder. 

Worcestershire Sauce

Take 1 teaspoon of Worcestershire sauce, maybe it is just a dash, but it goes a long way.

Lemon Juice & Zest

For a fresh lemony flavour that cuts the richness of butter, add 1 teaspoon of lemon juice and ½ teaspoon of finely grated lemon zest. 

Salt & Pepper

Basic seasoning is something small, but you can not ignore that. Take a pinch of salt and a few cracks of black pepper for seasoning.

Optional Additions

For a little extra flavor, feel free to experiment with garlic clove, tomato paste, dried marjoram, and Cognac or brandy. 

Make It with Simple Steps

Step 1

First, take your favourite small skillet, then add the butter there.  Now, toss in chopped shallots in that butter. Take 2-3 minutes to saute them. Until it turns soft and fragrant, not browned. Meanwhile, it should be in medium. Set them aside to cool.

Step 2

Now, grab a mixing bowl. Add your softened butter, cooled cooked shallots, and all the ingredients you have made ready for this recipe. Don’t rush, take a whisk and mix them until the butter is creamy and everything’s evenly combined. 

Step 3

It’s time to roll it up like a pro. Spoon the butter mixture onto a sheet of parchment paper or plastic wrap. Shape it into a log, twist the ends tight, and pop it into the fridge. Give it at least 2 hours to firm up, or stash it in the freezer if you’re making it ahead.

Step 4

Now serve it traditionally. First, slice off a round of that butter and place it on top of the sizzling steak. Enjoy. 

Serving Suggestion

Here’s what it loves most:

• A Juicy Steak: Ribeye, sirloin, filet, whatever the cut you love, just sear it up and let a slice of this butter melt on top. Instant magic. 
• Roasted chicken or Duck: No matter what, whether it’s duck or chicken, anything roasted can be a fancy, French bistro with sauce. 
• Mushrooms: The meaty texture and smoky char of grilled portobello mushrooms go crazy well with this herby butter sauce.
• Roasted potatoes: Butter and roasted potato is always the best combination for me. But when you try this sauce with roasted potatoes, I bet you’ll always pair them together. 
• Green beans or asparagus:  A little veggie balance that still feels indulgent.
• Crusty Bread: No shame in dragging a warm baguette through every last melted drop.

Pro Tips

1. Start with a high-quality butter for better flavour. 
2. Feel free to customize this sauce. Like a little heat? Add a pinch of cayenne. More herb-forward? Up the tarragon. A tiny bit of garlic? Go for it. 
3. Wrap it up tightly. It will stay fresh for up to 7 days in the fridge.

Conclusion

So, this was your homemade café de Paris butter recipe in a nutshell. Now make your steak, “it’s okay, to incredible”. 

Whether you’re treating yourself to a perfectly seared steak or jazzing up some veggies, this sauce is going to give you that Parisian luxury that turns simple dishes into something you’d expect at a white-tablecloth bistro. 

FAQs

What is Café De Paris Sauce?

It’s a flavored compound butter; loaded with herbs, spices, mustard, anchovy, and all sorts of good things. 

What to Serve With Café De Paris Sauce?

 This butter sauce loves anything hot and seared. Grilled ribeye, roasted chicken, steamed green beans, roasted asparagus, whatever it is, this sauce melts beautifully. 

How to Store Café De Paris Butter

Make a batch and stash it. It only gets better. But you can store it in the fridge by wrapping it tightly, and it will stay up to a week. For longer storage, slice it into coins, freeze on a tray, then transfer to a bag or an airtight container