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The extract I found in a forum about that secret sauce from 2011 (to be taken with a grain of salt):
“I was a dishwasher at the famous restaurant, and here’s the recipe. But to avoid any trouble, I’ll only share the ingredients. You’ll need a jar of foie gras, shallots, thyme, curry, garlic, parsley, a bit of sunflower oil, butter, mustard, salt, and freshly ground pepper. Absolutely no wine or anchovies!
Tip: Try small test batches—you’ll figure it out quickly.”
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35 Comments
cooking. Otherwise it's Ruined. Better Luck Next Time…
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Would the addition of the resting juices not give the brown colour with the addition of thinning the sauce a bit. The slight umami flavour from the meat juice will also be an addition.
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I served your sauce over grilled previously frozen COSTCO beef burgers. Just absolutely delicious.
Maybe the butter is pre-clarified.
Herb beurre blanc?
Go Away… Go work at McDonalds…
What’s the substitute for chervil? I hv never seen chervil sold in market in the States 😢
Not to complain, i hope this is a set-up video for a trial and error video where you test the rumour recipe and others, as well as try get it as close to the original as you could with your own tweaks, would be a good watch!
We are having steaks on the grill this weekend….I will definitely try this…….Merci beaucoup..
I think if you blanched the herbs for a minute or two then refreshed them in cold water they would have a deep and rich colour and would blend better in your food processor.
Well I don’t care how it’s supposed to look, it looks great and will probably taste great too.
When the video began , before he pulled the recipe book from behind the wooden spoons , I thought he had a box of Frosted Flakes cereal back there !
When you are talking great steak, the meat should speak for itself, no need to sauce it up.
There is another recipe on YouTube , much more complicated and with additional ingredients , for example nutmeg and even anchovies and a much more elaborate process. I wonder which one is more accurate
THIS channel does nothing but increase my admiration for French cooking and techniques. It is just…so…good.
Thanks so much, Stephane! Tres bonne tres bonne tres bonne!
Merci pour toutes ces super recettes. Merci, monsieur! BTW is that a Mauvail sauce pan?
I’d pass on the foie gras, but adding a bit veal Demi glacé would enhance the umami don’t you think?
Thank you for sharing, love French cooking because of their amazing sauces.🥩🧈💕👍
I'm proud of my French ancestry because of all the cooking channels I've watched, the is the only one where the cook eats a good amount of what he's just made! Formidable!
My version:
1/2 cup of butter, melted
Add 2 tbsp (or a bit more) of dijon mustard
Whisk vigorously until it emulsifies (add Dijon if it doesn’t work after a minute), simmer a few minutes
Add thyme and tarragon to taste, a pinch of curry powder, freshly ground black pepper.
Thin with a bit of heavy cream.
What is the name of the cookbook the presenter reference to get his recipe?
I would have put the parsley last as it has a tendency to loose its vibrant green if over-cooked, and really the only way NOT to do that is to throw it in at the end and let the heat of the sauce cook it rather than the flame.
(Probably the reason it was brownish – maybe)
A twist on bernaise
Worcestershire sauce
It’s all about the sauce
I think I had this dish at “Au Relais de Venise” in Paris. It was incredible.
Taking the world ‘by storm’ does not take 40 years.
A blender would have been a better choice to “puree” the herbs smaller while obtaining a greener tint.
Merci.
hi. can you make the sauce according to the 2011 article for us as a test, with chicken liver (don't use foie gras please) and cook it without first testing it in your kitchen? a blind test so to speak. please? i had the sauce and it was quite delicious but i didn't stand in a queue so i'd be very interested in this. also you can sharpen your food processor blade on a knife sharpener, the kind you pull the knife through, not a whet stone. or use an immersion blender instead. happy cooking. 🙂
I went to a work dinner and got a steak that had a butter sauce. Never had that before, and that was delicious. I think about it often because no where near me actually serves butter sauce for whatever reason.
C’est Umami avec un M, puis une bonne viande n’a besoin que de sel… 😉
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Stephane: 1:35 moves a 5kg block of butter with difficulty "Some butter…" Me: Oh this is going to be goooood.