# Salsa Café París

A classic sauce to accompany meats, made with a blend of aromatic ingredients, spices, and butter, served with a creamy finish.

- Cuisine: Indian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 0.25 purple onion
- 1 garlic clove
- 1 teaspoon capers
- 6 parsley leaves
- 7 parsley leaves
- 1 anchovy
- 1 lemon zest
- 0.5 lemon juice
- 1 tablespoon Perrins sauce
- 1 tablespoon brandy
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
- 200 gr unsalted butter (taken out of the fridge 2-3 hours in advance to soften)
- 250 gr unsalted butter (taken out of the fridge 2-3 hours in advance to soften)
- 1 teaspoon salt
- 1 teaspoon curry
- 1 teaspoon rosemary
- 1 teaspoon spicy paprika
- 100 ml cooking cream
- 150 ml cooking cream
- oil
- steak (entrecote or sirloin)
- fries
- 1 loaf of bread

## Instructions

1. Gather 1/4 onion (preferably purple), 1 garlic clove, 1 teaspoon capers, 6-7 parsley leaves, 1 anchovy, the zest of 1 lemon, the juice of half a lemon, 1 tablespoon Perrins sauce, 1 tablespoon brandy, 1 tablespoon Dijon mustard, and 1 tablespoon ketchup.
2. Blend all these ingredients together.
3. Integrate the blended mixture with 200-250g of unsalted butter that is not cold.
4. Add 1 teaspoon salt, 1 teaspoon curry, 1 teaspoon rosemary, and 1 teaspoon spicy paprika to the butter mixture.
5. Mix everything until well integrated.
6. Place the mixture on film paper and form a compact roll.
7. Refrigerate for a minimum of one hour.
8. Prepare some good french fries.
9. Take the steak (entrecote or low sirloin) out of the refrigerator about half an hour before cooking.
10. Spread oil on the meat.
11. Sear the meat in a frying pan over high heat, turning it frequently until it reaches your desired doneness (very rare for best taste).
12. In the same pan, add a good piece of the prepared butter mixture (which will be hard after refrigeration).
13. Once the butter has melted, add 100-150ml of cooking cream.
14. Integrate well and let it reduce over minimum heat for 5 minutes.
15. Serve the steak and fries with the sauce, and a loaf of bread for dipping.

## Equipment

- grater
- blender
- frying pan
- film paper
- refrigerator

## Tips

- Ensure butter is not cold for easy mixing.
- Form a compact roll with the butter mixture.
- Allow the butter mixture to chill for at least an hour.
- Take meat out of the fridge half an hour before cooking.
- Cook meat to a very rare doneness for best flavor (cojonudo point).
- You can freeze unused butter for future use.
- Reduce the sauce over minimum heat for 5 minutes.

## Source

- Original video: https://vm.tiktok.com/ZNRkuucwV/
- Recipe page: https://www.cliprecipe.com/recipe/138bfdfb-9289-4acf-bd46-48afd655a4f5
- Extracted: 2026-01-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt