This post isolates the Sauce Entrecôte from my ribeye tutorial so you can make the sauce on its own—perfect for steak, roast chicken, pork chops, salmon, or even grilled vegetables.
It’s a warm, herby butter emulsion (think hollandaise meets Café de Paris) built on a shallot–caper–anchovy base, then blended until silky and finished with fresh parsley, tarragon, sage, and basil.

Based on my YouTube video—with important tweaks since publishing for better balance, temperature control, and weeknight reliability for home cooks in Canada and the USA.

If you enjoy bistro sauces, also see: homemade hollandaise sauce, homemade garlic butter, creamy mushroom sauce for steak, and my guide to Roquefort sauce for steak + cooking temperatures. For emulsion basics, compare with homemade mayonnaise (failproof).

Why This Version Works

Anchovy depth, not fishiness.
A single anchovy fillet melts into the shallots, adding subtle umami depth—traditional to many French bistro versions—without any “fishy” taste.

Blender emulsion.
Instead of whisking, we blend the aromatics, yolks, and Dijon, then stream in the warm butter for a perfectly smooth, café-style texture that stays glossy longer.

Smart acidity.
A mix of Dijon and lemon (or vinegar) stabilizes the sauce and brightens the richness.

Fresh herbs, French character.
Parsley for freshness, tarragon for a light anise note, sage for warmth, and basil for a soft peppery lift.

Ingredients (Yields about 300 ml / 1¼ cups — serves 3–4)

Shallot–Caper–Anchovy Base

20–30 g (1½–2 tbsp) unsalted butter
80–100 g (¾–1 cup) shallots, very finely minced
5 g (1 anchovy fillet in oil), minced to a paste
15 g (1 tbsp) capers, chopped
15–20 ml (1–1½ tbsp) white wine vinegar

Warm Herb-Butter Emulsion

125 g (9 tbsp) butter, melted and warm (≈ 70–75 °C / 160–170 °F) — not boiling
3 egg yolks
15 ml (1 tbsp) Dijon mustard
15–20 ml (1–1½ tbsp) lemon juice or white wine vinegar
1 g (¼ tsp) black pepper
Fine salt, to taste
10 g (½ cup loosely packed) parsley, chopped
8–10 basil leaves, chopped
6–8 sage leaves, chopped
5 g tarragon leaves, chopped

Step-by-Step: How to Make the Sauce

1) Build the Shallot–Caper–Anchovy Base

Melt 20–30 g butter in a small saucepan over medium-low heat.
Add minced shallots and anchovy paste. Sweat gently without browning until the anchovy melts and the shallots turn translucent.
Add vinegar and capers; simmer 30–60 seconds until soft and syrupy.
Remove from heat; let cool slightly (warm, not hot).

2) Blend the Warm Emulsion

In a blender (or an immersion blender in a tall beaker), combine the warm shallot–caper–anchovy base, egg yolks, Dijon, and lemon juice.
Blend on low–medium; with the motor running, slowly stream in the warm melted butter until thick, glossy, and spoonable—like hollandaise.

3) Finish with Fresh Herbs

Pulse in chopped parsley, tarragon, sage, and basil.
Season with pepper and salt to taste.
If it tightens as it sits, blend or whisk in 1–2 tsp warm water to loosen.

Temperature tip: keep the sauce around 60–65 °C (140–149 °F) over a barely simmering bain-marie. Never boil.

Make-Ahead, Holding & Leftovers

Base ahead: Make the shallot–caper–anchovy base up to 1 day ahead; refrigerate.
Blend to serve: Emulsify right before eating.
Hold warm: Keep at 60–65 °C (140–149 °F) for 20–30 minutes, whisking occasionally.
Leftovers: Refrigerate ≤ 24 h; rewarm very gently and add 1–2 tsp warm water to re-emulsify.

Serving Ideas

Serve over steak (try steak au poivre), roast chicken, or fish.
Great sides: Parisian potatoes, authentic Belgian fries, or traditional gratin dauphinois.
Starter: classic French onion soup.

Finish with dessert: no-churn dark chocolate ice cream, crème brûlée, or fresh strawberry tiramisu.

Troubleshooting

Split sauce?
Blend 1 tsp warm water, then slowly blend in the broken sauce.
If needed, start a fresh yolk and stream the split sauce into it.

Too thick?
Blend or whisk in warm water, 1 tsp at a time.

Too thin?
Warm very gently while blending/whisking to thicken.

Flat taste?
Add a few drops of lemon or vinegar and a pinch of salt.

FAQ

Can I skip the anchovy?
You can, but you’ll lose the subtle umami that defines authentic café sauces.

What if I need extra stability?
Blend in pea-sized bits of beurre manié to gently tighten without changing flavor.

Can I double the recipe?
Yes—pour the butter slowly and use a slightly wider blender jar for control.

Steak Sauce Entrecôte — Warm Herb-Butter Emulsion with Anchovy

This post isolates the Sauce Entrecôte from my ribeye tutorial so you can make the sauce on its own—perfect for steak, roast chicken, pork chops, salmon, or even grilled vegetables. It’s a warm, herby butter emulsion (think hollandaise meets Café de Paris) built on a shallot–caper–anchovy base, then blended until silky and finished with fresh parsley, tarragon, sage, and basil.

Print The Recipe Pin The Recipe

Prep Time 10

Cooking Time 15

Category Sauce

Cuisine French

Portions 4 Portions

Ingredients

Shallot–Caper–Anchovy Base

20 –30 g 1½–2 tbsp unsalted butter
80 –100 g ¾–1 cup shallots, very finely minced
5 g 1 anchovy fillet in oil, minced to a paste
15 g 1 tbsp capers, chopped
15 –20 ml 1–1½ tbsp white wine vinegar

Warm Herb-Butter Emulsion

125 g 9 tbsp butter, melted and warm (≈ 70–75 °C / 160–170 °F) — not boiling
3 egg yolks
15 ml 1 tbsp Dijon mustard
15 –20 ml 1–1½ tbsp lemon juice or white wine vinegar
1 g ¼ tsp black pepper
Fine salt to taste
10 g ½ cup loosely packed parsley, chopped
8 –10 basil leaves chopped
6 –8 sage leaves chopped
5 g tarragon leaves chopped

Instructions

Build the Shallot–Caper–Anchovy Base

Melt 20–30 g butter in a small saucepan over medium-low heat.
Add minced shallots and anchovy paste. Sweat gently without browning until the anchovy melts and the shallots turn translucent.
Add vinegar and capers; simmer 30–60 seconds until soft and syrupy.
Remove from heat; let cool slightly (warm, not hot).

Blend the Warm Emulsion

In a blender (or an immersion blender in a tall beaker), combine the warm shallot–caper–anchovy base, egg yolks, Dijon, and lemon juice.
Blend on low–medium; with the motor running, slowly stream in the warm melted butter until thick, glossy, and spoonable—like hollandaise.

Finish with Fresh Herbs

Pulse in chopped parsley, tarragon, sage, and basil.
Season with pepper and salt to taste.
If it tightens as it sits, blend or whisk in 1–2 tsp warm water to loosen.

Temperature tip: keep the sauce around 60–65 °C (140–149 °F) over a barely simmering bain-marie. Never boil.

Video

Notes