Café de Paris is a compound butter sauce It is the perfect accompaniment to steak when you’re not in the mood for something creamy and it’s quick & easy to make – especially in advance. It is a method of whipping a mixture of flavours into butter. Simple to make, and it can add a touch of fine-dining to your dish.
We recommend serving this Café de Paris sauce atop a juicy rump, sirloin or ribeye steak.
You can also make extra to serve with fresh bread. Store this sealed, in the freezer and use when required.
250g Butter (softened)
1.5 TBs Food Lover’s Tomato Sauce
1 tsp Dijon mustard
3 capers, drained (optional – adds some acidity)
½ red onion, peeled and finely chopped
Some fresh chives chives
Some fresh thyme leaves
Some fresh flat leaf Parsley
1 clove garlic
1 tsp Worcestershire sauce
½ tsp mild curry powder
½ smoked paprika
A pinch of cayenne pepper
The juice of half a lemon
The zest of 1 orange
Blend all ingredients excluding the butter.
Add the softened butter and blend.
Place in cling film or tin foil and roll up and put in the fridge until you are ready to serve the steaks. Use a Tupperware if you do not use clingfilm or tin foil.
Cut chunks and serve on a hot piece of steak.
Other Compound Butter Sauce flavours:
