page_title: Café de Paris sauce
section_title: Ingredients and preparation
hierarchical_section_title: Café de Paris sauce / Ingredients and preparation
caption_attribution_description: Two entrecôtes on a bed of Café de Paris sauce (one very rare and the other well done)
context_page_description: Café de Paris sauce is a butter-based sauce served with grilled beef. When it is served with the sliced portion of an entrecôte or a faux-filet the resulting dish is known as "entrecôte Café de Paris".
context_section_description: Both the Café de Paris and the Entrecôte groups of restaurants consider the sauce's ingredients and method of preparation to be a trade secret.
  The Paris newspaper Le Monde reports that the sauce as served by Le Relais de Venise – L'Entrecôte is made from fresh thyme and thyme flowers, full cream (19 percent butterfat), white Dijon mustard, butter, water, salt, and pepper.
   According to Le Monde, heat one pan with the thyme until they start to turn colour. In a second pan, the cream is reduced on low heat with the mustard and infused with the flavour of the thyme flowers, minced and pressed through a strainer into the reduced cream. As the sauce thickens, the butter is incorporated into it with a little water, it is beaten smooth, and fresh-ground salt and pepper are added. The London newspaper The Independent, however, reports that the proprietor of Le Relais de Venise – L'Entrecôte has dismissed the Le Monde report as inaccurate.
  The Café de Paris serves its entrecôte on a bed of the sauce, on a platter kept hot atop a trivet with a warming candle in the base. Initially the sauce is a stiff whipped froth, tawny in colour, but as it melts down to a liquid it reverts to its natural creamy pea-soup-green colour. At the Entrecôte groups of restaurants, the sauce is served as a creamy pea-soup-green liquid from the outset rather than as a whipped froth, it is less prone to separate, and it is less salty.
caption: Two servings of entrecôte Café de Paris, one rare and one well done
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