Now today a bit of a special video Because we're going to be talking about The famous steak sauce called the sauce Entrokot now I'm sure you've heard about It before or the entrokot is a Restaurant grocery in Paris uh that has Been pretty much taking the world by Storm in the last 40 years because of One single dish they're serving or what You can eat in that restaurant is a Steak with French fries and a butter Sauce an enigmatic or mystery green Butter sauce that is poured over the Steak now that sauce is the reason why Everybody is going to that restaurant You can see in that picture there's Massive cues to go there and everybody Wants to know How do you make the sauce People are sending in emails and like I Don't know because it's a closely Guarded secret but we've got a Breakthrough here these guys I've Published recently at Bombust aka Let's Eat Paris and they have an Article right here about the restaurant With a recipe of the mystery source what They say is a very close match now these Guys are very serious that book is Nothing short of an encyclopedia of Anything that revolves around history of Food and food in Paris and restaurant it Is made by food critics journalists and It's even a radio program so I think we Can give them some credit so we're going
To be trying their sauce or their Version and see what we get that's Exciting let's go now for the Ingredients now as always you'll find The instruction and detail list of Ingredients on our website link in the Video description but as an overview for That version this is what we're going to Be using we're going to have here some Butter some shallot parsley rosemary Thyme mustard cream some water some Lemon juice salt and pepper that's about It the process is actually quite simple And I think the big verdict is going to Be in the taste so let's go through it And see how we make it now since we're Following the instruction I'm not going To comment on anything we're just going To go through the process straight off So it says first to add the butter it's A butter sauce and then we're combining All of the rest of the stuff we've got The shallots on here we got the herbs so There's a some parsley you can use Parsley and cherville everything in here Okay and that's it once we've got all of That I'm putting my heat on low or Medium low we're going to melt the Butter and leave everything to cook Gently for a good five minutes now Obviously very quickly the butter is Going to start to melt we're going to Mix everything together and we don't Want any coloration whatsoever this is
Really a low heat it reminds me like the Bones it says to add some salt and Pepper so I like some pepper and a bit Of salt as well not too much not too Little that's it give it a mix and we'll Continue for this five minutes if you Took a bit of time for the melting just Add another minute but the most Important no high heat and we don't want To color anything we just want to try to Get these herbs a little bit u slightly Slightly cooked but that's it i'm Following the book it says 5 minutes i'm Putting my timer on five minutes i Almost forgot uh it was on side of my Stove to add the taragon in here there's A an addition of tigan so before things Start to cook I'm going to add the tigan In and that's it i was thinking it lacks Some herbs because the color is very Dark of that sauce so that's already a Little bit better we'll see at the end When it's cooked so this is it look oh The time is off turn the heat off and We're going to go for the second part of The recipe now for the second part You're going to need to use a small food Processor apparently that sauce is Processed okay all what we need to do is To take a small bowl we're going to have The mustard which is a dig mustard we're Going to have the cream it's just a tiny Bit you can use apparently it's creme Fresh i've used some really thick creams
On here okay we're going to add the uh Mixture in there so you can mix a little Bit before okay Mix mix the whole thing there then we're Going to add the everything like that's In our sauce okay so all the herbs and Butter in here Okay and to Finish we've got some lemon Juice and some Water okay before we use a mixer we're Going to blend everything together a Little bit like that so we start to get That color it's almost like a little Emulsified sauce and I'm going to take My small food processor put everything In there and see what happen i've got my Mini food processor i'm going to add my Mixture in here i'm already quite Skeptic about the amount of herbs Because it's a very green sauce it Doesn't look like too much herbs in here But what the Heck okay lid on and we're going to be Processing that thing on Here once your sauce has been mixed Needs to be very thin in this is still Very very chunky for my taste you need To put it back in a pan and keep it warm That means we're going to put it on very Low heat and again one or two minutes Before it's done so there we have it the Sauce is warming up i'm going to turn my Heat off there it's warm enough um the
Consistency to me it's Already still very very thick and maybe My food processor is not strong enough To really blitz this to tiny tiny pieces But the only thing I would say here is That the color is not the color that you Get in that sauce it's really dark green With a tinge of brown that looks more Like a bean sauce it says here to adjust The seasoning so let's let's give this Guy credit i can see look the sauce is Drying up very quickly so you would need To add water in there Um the taste though it's actually really Nice I'm going to cook a steak we'll see how It goes and then finally I'll make a Picture and I'll give you my final Thought well here we are i've cooked a Steak and I poured the sauce over now to My surprise the sauce did get a little Bit browner like the original but it's Still very coarse uh and what I know From the original it's got that kind of Brownage to it and just by the look and The consistency the original is much More liquid and that brownage is said Because there's typically perhaps Um chicken liver in it and that would Make sense okay so first at face value It's going a little bit cold There the sauce is well balanced the Herbs the mustard you can have that very That hint of lemon and
Um yeah the buttery the buttery aspect Of It like I was Saying I think the recipe really works And it's a really nice sauce Now is this the same as the Original this is my opinion i don't Think so like I said the consistency is Different the color is different and There's just something Missing in there that kind of unami Taste there is some unami but Not like what you would expect and Something I found online I found an Article dating back 2011 actually quite Nice from a guy that was um washing the Dishes at the restaurant and 2011 that's A long long time ago and they said "I Don't want to have any trouble and but This is the list of ingredients i will Put them in the video description." And What it says is that the first Ingredient was Actually a cheap block of fuagra that Was used mixed in with the thyme there Was some garlic there was also some Curry powder into it but nothing Extravagant and I think thinking chicken Liver and even fuagra that could be Responsible to give that kind of Brownish tinge with that very very Specific taste because if I was to add This on top of that we may be on to
Something there but hey this is the Video and this is a bit of the the test From uh that book as I said let's eat Paris and they had an attempt of making The sauce from the entraot have a go let Me know what you think in the comment Section and I will see you next time for Another video on the French cooking Academy take care bye-bye Baby baby
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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