![](https://gladkokken.imgix.net/entrecote-sauce-7.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=560&q=60&w=700&s=b774839601be12582762be7b9ecbdbe0 700w, https://gladkokken.imgix.net/entrecote-sauce-7.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=640&q=60&w=800&s=beda230d3d031e5e6ad7db11eb29640e 800w, https://gladkokken.imgix.net/entrecote-sauce-7.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=720&q=60&w=900&s=4fb9f2a0aadecf8c1548454b38b29812 900w, https://gladkokken.imgix.net/entrecote-sauce-7.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=800&q=60&w=1000&s=f192503fd331d061a453655812660814 1000w, https://gladkokken.imgix.net/entrecote-sauce-7.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=880&q=60&w=1100&s=9a44c0783473b5c2fa6f06fa1e1f39dc 1100w, https://gladkokken.imgix.net/entrecote-sauce-7.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=960&q=60&w=1200&s=87a79f5252b560ef167485f720f68a52 1200w, https://gladkokken.imgix.net/entrecote-sauce-7.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1040&q=60&w=1300&s=ef0a0c8e244e46b0ebd8d1bc18d95067 1300w, https://gladkokken.imgix.net/entrecote-sauce-7.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1120&q=60&w=1400&s=0e844ec7a2e5536e654df89cafa6c19a 1400w, https://gladkokken.imgix.net/entrecote-sauce-7.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1200&q=60&w=1500&s=77c35ed193dbefebefcad9dc2e6dff8d 1500w, https://gladkokken.imgix.net/entrecote-sauce-7.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1280&q=60&w=1600&s=c0e88c2772a9a11336c7ad73ff747c21 1600w, https://gladkokken.imgix.net/entrecote-sauce-7.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1360&q=60&w=1700&s=a23dcedd8d65fe841f02332d06d7ce99 1700w, https://gladkokken.imgix.net/entrecote-sauce-7.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1440&q=60&w=1800&s=e6de3bcfbc8fa3668714dce5eaa4b782 1800w)
Café de Paris entrecôte sauce - The famous French sauce!
French sauce perfect for Entrecôte!
Ingredients
- 1 handful parsley leaves
- 1 handful tarragon
- 3 blader sage
- 3 blader basil
- 0,5 tsp grated nutmeg
- 3 pcs shallots
- 300 gram butter
- 1 tbsp capers
- 5 pcs anchovy fillet in olive oil
- 1 tbsp worchestersauce
- 1 tbsp dijon mustard
- 1 pcs egg yolk
I tasted this sauce for the first time not long ago and I am in love. A delicious French butter sauce with flavors of umami and herbs. I got tips about this sauce and spent some time on YouTube to check out good French chefs' version of this sauce. This sauce must be tried! I have made a video of the whole process you can see at the bottom of this recipe or on my Instagram page Gladkokken.
![Entrecote sauce](https://gladkokken.imgix.net/entrecote-sauce.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=3c92b0f9ebc8fe2f6ad792334a438dc4)
Step 1
Start by melting 1/3 of the butter on low heat together with the shallots and sage leaves. Let simmer, but the onion should not get colored. Now add all the ingredients except eggs, worchester and Dijon mustard. Add the rest of the butter and let everything melt slowly together to a spicy and good butter. Run this mixture with a hand mixer or blender. Allow to cool slightly.
![Entrecote sauce 2](https://gladkokken.imgix.net/entrecote-sauce-2.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=fcb38e9d52ef969ea546b73cc46a3844)
![Entrecote sauce 3](https://gladkokken.imgix.net/entrecote-sauce-3.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=8514c735c765edfcdae1ab3c63be2837)
Step 2
Put egg yolk, Dijon mustard and worchester in a bowl and mix together. Whisk vigorously while adding a little and a little of the spice butter you just made. Then you get a smooth and nice "mayonnaise" with the spice butter.
![Entrecote sauce 4](https://gladkokken.imgix.net/entrecote-sauce-4.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=81eb9f0a259fe84961e1d357a62f6dc4)
![Entrecote sauce 5](https://gladkokken.imgix.net/entrecote-sauce-5.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=cee8f0425327e0c1d2167a134263e26b)
Step 3
Now heat 2/3 of this "mayonnaise" in a saucepan and leave the rest in the bowl. Heat until the sauce cracks and reduce on low heat for a few minutes. Let the crispy sauce cool down and whip together with the "mayonnaise" again. This way you get a semi-crispy sauce that covers the meat even better. This is the traditional French way of making this sauce.
![Entrecote sauce 6](https://gladkokken.imgix.net/entrecote-sauce-6.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=a440cdf910d9004abc2c58c2dde91793)
Step 4
Now the sauce is ready to be enjoyed! Goes very well with grilled entrecote and french fries. Here you can see video of how I make this sauce.
![Entrecote sauce 8](https://gladkokken.imgix.net/entrecote-sauce-8.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=a5a6a51e955683ac46d4f4431c08f196)