[ ./recipes/sauces/beurre-de-paris.md ]
★ FRENCH · SAUCES
Beurre de Paris (Entrecôte
Sauce).
SERVES
6
TOTAL
30m
ACTIVE
25m
LVL
MEDIUM
// SUMMARY
The legendary sauce from Parisian bistros, traditionally served with entrecôte steak. A rich, herbaceous compound butter sauce with anchovies, capers, and walnuts that creates an unforgettable umami-packed accompaniment. This is the authentic Café de Paris-style butter that elevates any grilled steak to restaurant quality.
// INGREDIENTS
| 250 | g | butter |
| 1 | medium shallot, finely chopped | |
| 1 | heaped tbsp fresh tarragon, chopped (or frozen) | |
| 2 | tbsp | fresh chervil, chopped (or frozen) |
| 4 | large basil leaves (or 8 small) | |
| 1 | tsp | nutmeg, freshly grated |
| 5 | walnut halves | |
| — 8-10 anchovy fillets (in salt and oil) | ||
| 5 | large capers (or 10 small) | |
| 1 | level tbsp sharp mustard | |
| 1 | egg yolk | |
| 1 | tsp | lemon juice or wine vinegar |
| 1 | tsp | Worcestershire sauce |
| 2 | tsp | finely ground pepper (white or black) |
| — Salt to taste | ||
// METHOD
- 01
Sweat the chopped shallot in a small amount of butter in a small saucepan over low heat for 2-3 minutes until soft but not colored.
- 02
Add the remaining butter and melt slowly over low heat. Do not let it boil or brown.
- 03
Turn off the heat. Add tarragon, chervil, basil, nutmeg, capers, walnuts, and anchovies to the warm butter.
- 04
Transfer the contents to a blender and blend until completely smooth and homogeneous. This base can be prepared up to 2 days ahead and refrigerated.
- 05
In a mixing bowl, whisk together the mustard, egg yolk, lemon juice, and Worcestershire sauce until combined.
- 06
Slowly add the blended herb butter to the bowl while continuously mixing with a hand mixer until it reaches a mayonnaise-like consistency.
- 07
Transfer the sauce to a saucepan and heat gently over low heat, stirring constantly. As soon as it begins to move/swirl, immediately remove from heat and place the pan in cold water, stirring to stop the cooking.
- 08
Return the warmed sauce to the bowl and stir until desired consistency is reached. If lumps form, the heat was too high.
- 09
Season with pepper and salt to taste. Serve immediately with grilled steak.
// NOTES
- — Do not reheat or store after finishing the sauce due to the raw egg yolk and anchovies. Make fresh each time.
- — If the sauce is too thin, whisk in a little cream and mustard to thicken.
- — The herb butter base (steps 1-4) can be made 2 days ahead and refrigerated, making final preparation much faster.
- — Use high-quality anchovies - they provide essential umami depth without making the sauce taste fishy.
- — Freshly grated nutmeg makes a significant difference; pre-ground is not recommended.
// VARIATIONS
- → Pepper Variation: Use white pepper for a milder, more elegant finish, or black pepper for more assertiveness.
- → Herb Variations: Adjust herb ratios to taste - more tarragon for anise notes, more chervil for delicacy.
- → With Cognac: Add a splash of cognac to the butter for extra depth (traditional in some versions).
- → Lighter Version: Reduce butter to 200g and add 2 tbsp of crème fraîche at the end.