Le Relais Paris Opera has the most amazing green sauce for steak and fries I have ever tasted. Forget the ketchup, move over steak sauce, and hello Green Sauce.
Now, how in the world did I discover this gem of a sauce? On a visit to see family in Reims, France. We decided to make a trip to Paris on a Saturday. Keep in mind, these people love food and own two restaurants in France.
They say, "Let's go have the best steak with fries." Anyone who has ever been to France knows this is not a vegan kinda place, and French fries seem to be served with every dish, and off we went.
The Green Sauce
The Le Relais de l’Entrecôte in Saint-Germain, Paris, France, is famous for its green sauce, served on top of the best steaks and fries, and you will never forget that meal. I had the pleasure of eating here, and let me tell you, busy busy busy!
Paul Gineste purchased this restaurant in 1959 and is now run by one of his daughters. which specializes in a one-dish wonder of steak-frites, along with a walnut salad.
The atmosphere of an old French bistro style, with servers all in uniform, takes you back in time. Now they do serve dessert, but it's basically a variety of deluxe ice cream dishes.
I have been inspired to recreate that day with a sauce that you will never forget. The beauty of traveling is the food, and when you have good food, you have the best memories. Now let's make the sauce!
French Green Sauce for the Perfect Steak
Ingredients:
- ½ cup unsalted butter
- 1 medium shallot, finely chopped
- 2 tablespoon tarragon, chopped
- 2 tablespoon parsley, chopped
- 4 basil leaves, chopped
- 5 walnuts, chopped
- 5 capers, chopped
- 2 teaspoon ground black pepper
- 1 egg yolk
- 1 tablespoon mustard
- 1 teaspoon lemon juice
- 1 ½ cup beef broth, or more if needed
- Salt, to taste
1. Prepare the Base
- In a pan, melt ¼ of the butter over low heat.
- Add the chopped shallot and cook gently, making sure the onions become translucent without browning. The butter should sizzle gently, not fry. Keep the heat low.
3. Add Fresh Herbs and Nuts
- Add to the melted butter, stir in tarragon, parsley, basil, walnuts, capers, and ground black pepper and beef broth, on medium heat for 5 minutes.
- Then pour the mixture into a blender, and mix it into a smooth consistency
4. Prepare the Emulsion
- In a separate bowl, whisk together the egg yolk, mustard, or lemon juice.
5. Heat and Thicken the Sauce
- Pour the mixture into a blender, add the egg slowly, and mix on low speed. Repeat until finished with the egg.
- Return the pan to the stove and heat the saucepan over low to medium heat, stirring constantly to allow the sauce to thicken.
6. Cool and Combine
- Remove from heat.
- Whisk until fully combined, resulting in a smooth, thick sauce.
7. Season & Serve
- Taste and adjust the seasoning with salt as needed.
- The French Green Sauce is ready to serve with this great steak and fries!
More Sauce Recipes to Enjoy
I hope you enjoyed going down memory lane with me to Le Relais de l’Entrecôte. As we make memories on our travels, one thing is for sure: sharing a moment of laughter with family and friends makes any meal taste better! I hope you enjoyed our journey today in exploring French food. Until next time, my beautiful friends, as my quest for the perfect bite continues!
French Green Sauce for the Perfect Steak
Ingredients
- ½ cup unsalted butter
- 1 medium shallot finely chopped
- 2 tablespoon tarragon chopped
- 2 tablespoon parsley chopped
- 4 basil leaves chopped
- 5 walnuts chopped
- 5 capers chopped
- 2 teaspoon ground black pepper
- 1 egg yolk
- 1 tablespoon mustard
- 1 teaspoon lemon juice
- 1 ½ cup beef broth or more if needed
- Salt to taste
Instructions
Prepare the Base
- In a pan, melt ¼ of the butter over low heat.
- Add the chopped shallot and cook gently, making sure the onions become translucent without browning. The butter should sizzle gently, not fry. Keep the heat low.
Add Fresh Herbs and Nuts
- Add to the melted butter, stir in tarragon, parsley, basil, walnuts, capers, and ground black pepper, and beef broth, on medium heat for 5 minutes.
- Then pour the mixture into a blender, and mix it into a smooth consistency
Prepare the Emulsion
- In a separate bowl, whisk together the egg yolk, mustard, or lemon juice.
Heat and Thicken the Sauce
- Pour the mixture into a blender, add the egg slowly, and mix on low speed. Repeat until finished with the egg.
- Return the pan to the stove and heat the saucepan over low to medium heat, stirring constantly to allow the sauce to thicken.
Cool and Combine
- Remove from heat.
- Whisk until fully combined, resulting in a smooth, thick sauce.
Season & Serve
- Taste and adjust the seasoning with salt as needed.
- The French Green Sauce is ready to serve with this great steak and fries!
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