How to prepare a simplified Café de Paris
Products
Cream with a fat content of more than 30% - 200 grams
Dry ground thyme - 2 teaspoons
Curry - 0.5 tablespoons
Mustard - 2 teaspoons
Granulated sugar - half a teaspoon
Soy sauce - 3 teaspoons
Fresh basil - 1 sprig
How easy it is to cook Cafe de Paris
1. Wash basil, dry and chop finely.
2. Pour the cream into a saucepan and put on a low heat.
3. Add thyme, curry, mustard, sugar, soy sauce and basil with constant stirring.
4. Remove the sauce from the stove and serve hot.
Fusofacts
- Real Café de Paris sauce is prepared according to a secret recipe in just 2 restaurants. There are many guesses about the composition of the sauce. The composition may include cream, and chicken liver, and rapeseed oil, but the exact composition is still not widely known.- Serve the Café de Paris sauce for meat: cutlets on the bone, steaks, fish steaks. When serving, pour the sauce generously over the dish.
- Sauce Cafe de Paris on cream can be stored in the refrigerator for 12 hours, but it is better to use it freshly prepared.
- Best served with Café de Paris sauce with meat, traditionally roast beef.
- Today you can buy a ready-made dry preparation of the Cafe de Paris sauce, the average price in Moscow is 800 rubles / 200 grams. This is enough for 2 liters of sauce.
- To prepare a sauce from a dry piece, you need to pour the required amount of powder with cold milk or cream at the rate of 1 tablespoon per 100 milliliters of milk and boil for 1 minute, stirring.
Sauce Cafe de Paris (without cooking) - an approximate version
ProductsButter - 150 grams
Red onion - 1 piece
Cooked mustard with grains - 1 teaspoon
Tomato paste - 2 tablespoons
Marsala - 2 tablespoons
Brandy - 2 tablespoons
Balsamic vinegar - 1 teaspoon
Pickled capers - 1 teaspoon
Anchovies - 2 pieces
Ground black pepper and salt - to taste
Tarragon - half a bunch or 1 tablespoon dried
Chives stalks - 3 pieces
Cooking Café de Paris according to the classic recipe
1. Soften the butter at room temperature for half an hour.
2. Wash and dry the greens, cut off the leaves from the tarragon, cut the onion into cubes.
3. Grind the onions, herbs, anchovies and capers in a blender.
4. Add ketchup, spirits, balsamic vinegar, mustard, salt and pepper.
5. Grind again in a blender.
6. Add butter and mix thoroughly.
7. Put the mass on cling film or a bag, roll it into a large diameter "sausage", put in the freezer.
8. Serve best on a classic steak, taking out the butter in half an hour, so that it melts a little and spreads over the meat.