Paris coffee sauce, with 24 ingredients

Sauces
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By Ángela

Without going into the origin of its name yet, let's see the ingredients with which the sauce is made. The café Paris is made with a base of butter flavored with spices, aromatic herbs, wine and other sauces. It is usually used with meats, since the sauce was born in a restaurant in Geneva (not in Paris) famous for serving only steaks in the famous sauce.

Cafe de Paris sauce

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If you have not yet tasted the flavor of Paris coffee sauce, now you can make it at home and taste its aroma

Cafe de Paris sauce
  • Ángela
  • Kitchen: cuisine
  • Recipe type: sauces
  • Total time:

Ingredients

  • 1 kg. unsalted butter
  • 60 gr. ketchup
  • 25 gr. mustard
  • 25 gr. caper
  • 125 gr. scallions or French onions
  • 50 gr. parsley
  • 5 gr. marjoram
  • 5 gr. dill
  • 5 gr. thyme
  • 10 tarragon leaves
  • 1 pinch of rosemary
  • 1 garlic clove
  • 8 anchovy fillets
  • 1 tablespoon brandy
  • 1 tablespoon of Madeira or Port wine
  • XNUMX/XNUMX tablespoon Perrins or Worcestershire sauce
  • 1 tablespoon paprika
  • half a tablespoon of curry
  • a pinch of cayenne
  • 8 gr. freshly ground black pepper
  • the juice of a lemon
  • The skin of half a lemon
  • the orange peel
  • 12 gr. of salt

Preparation

  1. We mix all the ingredients except the butter in a container that we can cover and let it rest at room temperature for about 24 hours. If it's very cold, we can leave it in the oven off.

  2. The next day, we pass everything through the blender or through a grinder until a fine and homogeneous puree is obtained.

  3. Separately, we work the butter with the rods until leaving it to the point of ointment. Then, we add the spice mix and mix.

  4. Store the butter in a covered, airtight container and store it in the fridge. To use it, it will suffice to melt it in a pan and accompany it with the already cooked meat.

Notes

Tips: It is not convenient to reheat this sauce, so we must remove the one we are going to use from the container. Being butter, we can keep it for several weeks in the fridge.

Image: keywordpictures


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  1.   Juan de la Cruz Mateo Martinez said
    ago 9 years

    I like French cuisine, it was the one I first met in Romana

    Reply to juan de la cruz mateo martinez
  2.   Jose Maria Gallifa said
    ago 2 years

    I have compared a lot of recipes for this dish and the one that most resembles the authentic one is yours, saving the amounts except for the butter in which they speak of half a kilo of butter, therefore or there is an error in the You (only in the amount of butter) or yours will taste half as strong since the same amount of remaining ingredients must dress twice as much butter, could you clarify it for me?
    Thank you

    Reply to José María Gallifa