| Café de Paris sauce is a sauce said to have been invented by one Madame Boubier
and her daughter in the 1930s; the daughter then married the proprietor of the Café de Paris (http://wikitravel.org/en/article/Geneva#Mid-range) restaurant in Geneva. This simply presented restaurant — famous
worldwide among gourmets (http://en.wiktionary.org/pac/Gourmet) of steak
— now serves nothing but rib steak
with café de Paris sauce, green side salad, chips, and wine. The exact recipe for the sauce has remained a trade secret for decades, but it has been widely imitated. The sauce is clearly
based on butter, and it is generally believed that the other ingredients include,
inter alia, tarragon, and some liqueur, perhaps Pernod or madeira. Many imitation recipes can be found, usually including a dozen or more ingredients.
Café de Paris butter
The above named sauce is often confused with Café de Paris butter. Probably this herbed butter was originally an
attempt at imitating the original Café de Paris sauce, but the recipes have now more-or-less standardised at something distinctly
different. This very piquant sauce consists of butter, mustard, parsley, shallots
and garlic, with possibly several other herbs and
spices (commonly Worcestershire sauce or anchovy), all whipped to a stiff
frothy consistency. It is traditionally served on grilled meats, especially steak, a piece being sliced off and allowed to melt on the hot meat.
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