Café de Paris sauce is a buttery sauce that goes well with grilled beef. The entrecote is served on a bed of sauce on a platter kept hot atop a trivet with a warming candle in the base at the Café de Paris. The sauce begins as a stiff, tawny whipped froth, but as it melts down to a liquid, it returns to its natural creamy pea-soup-green color. The sauce is served as a creamy pea-soup-green liquid rather than whipped froth at the Entrecote restaurant groups; it is less likely to separate and is less salty. Fresh thyme and thyme flowers, full cream percent butterfat), white Dijon mustard, butter, water, salt, and pepper are used to make this sauce. It's a savory blend of garlic, herbs, mustard, and lemon. Special for all kinds of meats.

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