|

The Secret L'Entrecôte Sauce Recipe Finally Revealed?

Byamazingfoodstv


Ever wondered about the secret sauce from the famous ‘Le Relais de Venise L’Entrecôte’ restaurant in Paris? Today, we’re unlocking a version of that legendary recipe—a rich and herbaceous butter sauce that will elevate any steak to a gourmet level.
Join me as we dive into the mystery of the iconic Entrecote sauce. Inspired by a recipe from the acclaimed French culinary book ‘On va déguster Paris,’ we’ll craft a delicious steak sauce from scratch. Learn the essential ingredients and the technique to create this show-stopping green butter sauce at home.

▶ TIMESTAMPS:
0:00 – The Legend of the Entrecote Sauce
0:43 – Revealing the Secret Recipe Source
1:22 – Ingredients for the Famous Steak Sauce
1:51 – Step 1: Gently Cooking the Aromatics
3:42 – Step 2: Creating the Sauce Base
4:46 – Step 3: Blending to a Smooth Emulsion
5:07 – Finishing & Serving the Sauce
6:15 – The Final Verdict: How Does It Taste?

▶ INGREDIENTS (As seen in the video):
Butter
Shallots, finely chopped
Parsley, chopped
Rosemary
Thyme
Tarragon
Dijon Mustard
Heavy Cream (or Crème Fraîche)
Water
Lemon Juice
Salt & Freshly Ground Black Pepper
(For exact quantities, please refer to our full recipe on the website linked below!)
▶ WHY THIS SAUCE IS SO FAMOUS:
The sauce served at “Le Relais de Venise L’Entrecôte” has been a closely guarded secret for decades, drawing massive queues of diners eager to taste it. While the exact original recipe remains a mystery (rumored to even contain chicken livers!), this version gets you incredibly close to that unforgettable, complex, and savory flavor. It’s the perfect accompaniment to a beautifully cooked steak and crispy French fries.

#EntrecoteSauce #SteakSauce #FrenchCuisine #SecretRecipe #FrenchCooking #HomemadeSauce

🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy our videos and want to support us to bring you exciting French recipes for many years to come, we’d be rapt if you would consider becoming a French Cooking Academy patron.

✉️ NEVER MISS A RECIPE ✉️
Sign up to our newsletter and get our free ebook

👋 CONNECT WITH US 👋

——————————————————————————————————-
Disclaimer: As Amazon Influencers, we earn from qualifying purchases when you use these links. This comes as no additional cost to you and we really appreciate the support!

🛒 Check our cookware and book store on amazon 🛒

🍳 MY FAVOURITE COOKWARE 🍳
– Cast Iron Pan:
– My favourite Mauviel Pan:
– Starter Cookware Set (tri-ply clad):
– Nonstick Pan:
– Cast Iron Enameled French (Staub):
– All-round Cutting Board (polypropylene):
– Heavy Duty Cutting Board (wood):
– Essential Utensil Set:
– Kitchen Scales (Imperial & Metric):
– Measuring Cups Set:

🔪 GREAT VALUE FOR MONEY KNIVES SETS 🔪
– Forged Knife Set (Mercer Culinary):
– Fibrox Knife Set (Victorinox):

📓 MY GO TO CULINARY GUIDES 📓
– Escoffier culinary guide (English):
– Larousse gastronomique:
– Le repertoire de la cuisine (English):
– World atlas of wine:

Note: As Amazon Influencers, we earn from qualifying purchases when you use these links. This comes as no additional cost to you and we really appreciate the support!

🥗 LOCAL PRODUCE 🥗 We support local, sustainable food producers and small farms wherever we can:

🥕 Merri Banks Market Garden
🍅 Volcano Produce
🧀 Simons Organic Dairy
🍦 Schultz Organic Dairy
🐑 Leevid Lamb

Find local producers near you in Oz
– Sustainable Table:
– Open Food Network:

📸 FOOD PHOTOGRAPHY 📸
Food Photography by Kate Blenkiron

source

Similar Posts

28 Comments

  1. A chef that came as a host to that radio food show i talked about is totally allergic to anchovies . he had tons of the sauce while at that restaurant and he had no reaction whatsoever , so he said it is 100 percent garanteed there are zero anchovies in that sauce👍

  12. It sounds like you're talking about the Cafe de Paris, which is a cafe in Geneva, not Paris, that only serves a steak frites with its mystery green sauce, and which has been making it since the 1930s. I think the Entrecote chain in Paris is simply copying the Geneva original, which would have been known to the founder as he owned Swiss vineyards and so must have spent much time in French-speaking Switzerland, of which Geneva is the main city.

  16. If anchovies is off the table, bone marrow is a classic umami sauce ingredient that could be the missing puzzle piece. Or it is the first step of the sauce, used while deglazing the pan where the steak is cooked in the second step. Wich will brown & umami the sauce.

  19. Ive got a trick for you, blitz the herbs with a mortar/pestle or blender down to a pesto consistency, add them after the butter and shallot cook, your sauce will be green, bright and more herbal flavor… the ingredients are perfect its the amount and order

  21. I am the translator of the English version of this book On Va Déguster Paris (and also On Va Déguster La France), so viewers will know that the book you were showing does have an English version, "Let's Eat Paris" (as well as "Let's Eat France").

Leave a Reply