John Myers
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Potato Puma and Café De Paris Butter Sauce
The perfect potato puma and café de paris butter sauce recipe with a picture and simple step-by-step instructions.
For the potato espresso:
- 300 g Floury potatoes
- 35 g Butter
- 130 g Milk
- 65 g Gruyere
- 1 g Salt
- 1 g Nutmeg
For the Café de Paris butter sauce:
- 250 g Butter
- 3 Pc. Shallots
- 80 ml Bianco balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tsp Fresh oregano
- 1 tsp Fresh thyme
- 1 tsp Marjoram
- 1 tsp Tarragon
- 1 tsp Basil
- 0,5 Bd Parsley
- 1 Pc. Clove of garlic
- 1 tbsp Lemon juice
- 1 Spr Worchester sauce
- White wine
- Cognac
- Salt
- Pepper
- Cream
For the potato espresso:
- Boil the potatoes, drain them (collecting the cooking water), strain them in the liquor Lotte and mix with the hot milk, 50 ml of the cooking water, the cheese and the butter.
- Season to taste with salt and nutmeg and keep warm in a water bath at a maximum of 75 degrees.
For the Café de Paris butter sauce:
- Beat the butter until frothy. Reduce the shallots in vinegar and allow to cool. Chop up the herbs. Mix everything except cognac, white wine and cream and chill.
- Before serving, melt the desired amount of butter and puree with cream. Finally, season with cognac and white wine.
Note:
- Espuma and butter sauce were served with Surf & Turf.
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