Sauce Entrecote: A Complete Guide of Recipe and Unique Flavours
- 36 minutes ago
- 2 min read
Among the many sauces served with steak, some recipes stand out precisely because of their mystery. The signature green sauce from the famous Parisian restaurant L’Entrecôte is one of the most representative examples. Many people specially queue up just to taste that rich and multi-layered spoonful of sauce. What exactly makes this sauce known as Sauce Entrecote so special? This article will break it down for you.
What is Sauce Entrecote?
Sauce Entrecôte is a classic sauce that originated from the Parisian steak restaurant L’Entrecôte (full name: Le Relais de Venise – L’Entrecôte). The restaurant is renowned for its set menu of steak and fries, but what truly draws diners in is the secret-recipe green sauce.
It is said that the original recipe remains undisclosed to this day and is known only to a few people within the restaurant. Most versions circulating online are “recreations” based on diners’ memories and taste impressions after trying the sauce. Although the details vary slightly, the core direction is largely consistent: a base of abundant fresh herbs, butter and shallots, enhanced with ingredients such as anchovies and capers to add umami and complexity, ultimately creating a smooth sauce with a distinctive herbal aroma.
Characteristics of Sauce Entrecôte
The greatest characteristic of Sauce Entrecôte lies in its rich layering of flavours. It simultaneously offers the richness of butter, the freshness of herbs, and the subtle savouriness and acidity brought by anchovies and capers. The overall taste is not dominated by any single element but is harmoniously blended, capable of complementing the flavour of the steak without overpowering the natural taste of the beef.
In addition, the sauce presents a vibrant green colour, creating a strong visual contrast with traditional brown or creamy-white steak sauces. In terms of texture, it belongs to the emulsified category—smooth with a certain thickness. When poured over a hot steak, it slowly melts and coats the meat, delivering an excellent mouthfeel. Precisely because of these qualities, Sauce Entrecôte is regarded by many as the key sauce that can instantly elevate an ordinary steak.
Watch the video below now! Scroll down for more detailed text recipes and instructions.
Ingredients
Steps
1.
Mix the Dijon mustard, egg yolk, lemon juice and Worcestershire sauce together and set aside.
2.
Melt half of the butter over low heat, add the shallot and cook until soft and translucent (do not brown).
3.
Add the remaining butter and melt. Turn off the heat.
4.
Place all the herbs, anchovy fillets, capers and the shallot-butter mixture into a blender and blend until smooth.
5.
Pour the butter mixture into the egg yolk mixture and stir to emulsify (this prevents the sauce from becoming too thick). Season with salt.
6.
If not using immediately, keep warm over a water bath, but do not let it boil.
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