How long to cook the Café de Paris sauce?

The cooking time for a simple Café de Paris sauce on cream will be no more than 10 minutes. The classic sauce also cooks quickly, but it takes at least half an hour to freeze.

How to prepare a simplified Café de Paris

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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 Café de Paris

1. Wash the 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.

 

Delicious facts

– 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, the sauce is generously poured over the dish.

– Sauce Cafe de Paris on cream can be stored in the refrigerator for 12 hours, but it is better to use freshly prepared.

– It is best to serve the Café de Paris sauce with meat, traditionally – grilled 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

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Butter – 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 butter at room temperature for half an hour.

2. Wash and dry the greens, tear off the leaves from the tarragon, cut the onion into cubes.

3. Grind 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 a plastic wrap or bag, roll it into a large diameter “sausage”, put it 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.

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