Famous L’Entrecote Steak Braai Sauce from Café de Paris


  • 250 g of Unsalted Butter
  • 1 medium Onion1 tbsp Tarragon, chopped
  • 2 tbsps Parsley, chopped
  • 4 Sage leaves (or Basil)
  • 1 tsp Ground Nutmeg
  • 5 Walnuts
  • 30g of Anchovy Fillets in salt and oil
  • 10 small Capers
  • 2 tsps Ground Pepper (white or black)
  • 1 Egg Yolk1 tbsp Mustard
  • 1 tsp Apple Cider Vinegar (or Lemon Juice)
  • 1 tsp Maggi Seasoning Sauce (or Worcestershire Sauce)
  • Salt, if needed





  1. Add chopped onions to 1/4 of the butter in a pan. Over low heat, let the butter melt with the onions. Careful to not toast the onions – onions will turn translucent but there shouldn’t be browning at all. The butter should also come to a gentle sizzle.
  2. Once onions turn translucent, or you start smelling it, add in the rest of the butter. Still keeping a low heat, allow butter to melt slowly. When all of the butter has almost melted, turn off the heat.
  3. Add tarragon, parsley, sage (and basil if using), anchovies, ground nutmeg, walnuts, capers, ground pepper. Blend this up, so you get a butter cream. Optional: pour this mixture in a pouring or measuring cup for the next step, so it’s a less messier process.
  4. In a separate bowl, add egg yolk, mustard, maggi seasoning sauce (or worcestershire sauce), and the vinegar. Use a whisk or hand mixer to beat this mixture. Gradually pour in the butter cream from earlier. Eventually this will become a thick creamy consistency, much like mayonnaise.
  5. Pour 2/3rds of the mixture into a saucepan. Meanwhile, prepare a bowl filled with cold water. Your pan should be able to sit in the bowl easily.
  6. Heat the saucepan over low to medium heat, and continuously stir. Do not let this come to a boil. Stir until it breaks and turns into a crumbly liquid. It should look “ruined”.
braai pasta salad

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