THE SAUCE ENTRECÔTE
The mysterious green sauce recipe from the famous Entrecôte restaurant in Paris.
If there’s one steak sauce that has taken France—and the rest of the world—by storm, it’s the mysterious green saucefrom the now-famous Entrecôte restaurant in Paris.
For over 40 years, this enigmatic sauce—served over a perfectly cooked steak with crispy fries and a fresh salad—has been the winning formula for this family-run business. What makes it so special? Well, it’s addictive, unique, and shrouded in mystery. To this day, the exact ingredients and method remain a closely guarded secret.
Naturally, word spread, and thousands of people became obsessed with this iconic steak sauce. As its reputation grew, more and more food lovers traveled just to taste it. The restaurant’s success led to multiple locations across France, and it has even expanded to the UK and the US, where it continues to serve just one dish—steak, fries, salad, and that famous sauce.
But not too long ago, as I was browsing through one of my books, "Let’s Eat Paris," I came across an article about the famous restaurant’s history—and with it, a recipe for the legendary mystery sauce.
Of course, as I kept reading, I realized this was the publication’s take on what they believed to be very close to the original recipe. Naturally, I couldn’t resist—I had to try it out for myself.
Serves 2
INGREDIENTS
2 shallots, finely chopped
4 sprigs fresh thyme
2 sprigs rosemary
2 sprigs parsley
4 sprigs chervil
4 sprigs tarragon
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
METHOD
Finely chop the shallots and strip the leaves from the thyme and rosemary sprigs. Add them to a saucepan over low heat with the butter and the rest of the herbs. Season lightly and let it cook for about 5 minutes—you want everything to soften and turn translucent, but not brown.
In a separate bowl, whisk together the crème fraîche and Dijon mustard. Pour in the warm, herby butter mixture, followed by the lemon juice and water. Blend until smooth and creamy. Taste and adjust the seasoning as needed.
Place back on the stove on very low heat to Keep it warm and serve over grilled steak alongside fries and a side of green lettuce.