Café de Paris Sauce

Allan

Amazing Sauce To Put On Anything

½ cup / 110g unsalted butter, cut into ½ cubes

1 small shallot, finely chopped

1 garlic clove, crushed

3 anchovy filets in olive oil, drained and finely chopped

1 tbsp mustard powder

½ tsp medium curry powder

¼ tsp cayenne pepper

¼ tsp flaked sea salt

1 tbsp baby capers

2 tbsp tarragon leaves, finely chopped

1 tbsp parsley leaves, finely chopped

2 tsp thyme leaves, finely chopped

1 tsp black pepper, freshly ground

½ cup heavy cream

2 tsp lemon juice

In a small saucepan on medium heat, combine the butter, shallot, garlic, anchovies, mustard powder, cayenne and salt. Cook for about 6 minutes, swirling the pan, until the shallot has softened, the butter has melted and become golden and caramelized.

Add all the herbs and black pepper and continue to cook for 1 minute.

If you are preparing something to go with this, this is a fine time to take the pan off the heat and finish the sauce just before serving. Or...

Over medium heat, add the cream and lemon juice. Swirl for 2 minutes to finish the sauce. Apparently we are not trying to completely emulsify the sauce, but allow it to be "split".

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