Steak sauce: Entrecôte restaurant, Paris . . . - South Dundas Inbox, photos, fun and food
If there’s one steak sauce that has taken France—and the rest of the world—by storm, it’s the mysterious green sauce from the now-famous Entrecôte restaurant in
Ingredients
- 2 shallots, finely chopped
- 4 sprigs fresh thyme
- 2 sprigs rosemary
- 2 sprigs parsley
- 4 sprigs chervil
- ¼ lemon, juiced
- 1 tsp thick crème fraîche (or sour cream if unavailable)
- 1 tsp strong Dijon mustard
- 70g (5 tbsp) butter
- 10ml (2 tsp) water
- Salt and pepper, to taste
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