Sauce Recipe For The Week: Beurre Café De Paris

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Our delicious weekly sauce recipe is none other than the Beurre Café du Paris. This delectable butter based sauce is often served in The Atlantic Grill Restaurant and as Executive Chef; I ensure that it is paired with succulent grilled meats and other tasty dishes that are prepared to perfection. This keeps for several weeks.

Upon serving, one generally cuts a cube of the butter and places it on top of a sirloin or other grilled meat. The dish is grilled just long enough to brown the top of the butter, while the rest of the cube underneath stays cold.


  • 1 kg butter
  • 60g tomato ketchup
  • 25g Dijon mustard
  • 25g capers (in brine)
  • 125g brown eschalots
  • 50g fresh curly parsley
  • 50g fresh chives
  • 5g dried marjoram
  • 5g dried dill
  • 5g fresh thyme, leaves only
  • 10 leaves fresh French tarragon
  • Pinch ground rosemary
  • 1 garlic clove, squashed then chopped very finely
  • 8 anchovy fillets (rinsed)]
  • 1 tbs good brandy
  • 1 tbs Madeira
  • 1 tsp Worcestershire sauce
  • ½ tsp sweet paprika
  • ½ tsp curry powder (Keens)
  • Pinch cayenne
  • 8 white peppercorns
  • juice 1 lemon
  • zest of ½ lemon
  • zest ¼ orange
  • 12gm salt


  1. Mix all ingredients with the exception of butter in a glass bowl and leave to marinate for 24 hours in a warm part of the kitchen (a slight fermentation occurs)
  2. Purée the mixture in a blender and push through a chinois
  3. Foam the butter and mix with the purée. Cover and store in the fridge. It is customary to form the butter into a log, freeze it and cut off slices as you need them

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