Café de Paris Butter

5 from 1 vote

A savoury compound butter that adds an amazing depth of flavour to your steak, fish or other meats and vegetables.

Prep Time25

Chill Time2

Total Time2 25

Course: Condiments

Cuisine: French

Servings: servings

Calories: 150kcal

½ lb unsalted butter very soft at room temperature
1 ½ tsps Dijon mustard
1 shallot minced
½ teaspoon Worcestershire sauce
½ teaspoon curry powder
4 anchovy fillets Can substitute 2" anchovy paste of 4 more tsps of Worcestershire sauce.
¼ teaspoon paprika
½ teaspoon cayenne pepper
½ cup fresh parsley loosely packed minced
¼ cup tarragon leaves minced

Buttter must be very soft at room temperature but still solid. Use a mix master or hand blender to whip the butter until light and fluffy.
Transfer butter to a blender. Add all the other ingredients. Pulse the blender to start the mixture. You will have to scrape the sides and tamp the butter and ingredients often. Blend until all the ingredients are evenly incorporated. Herbs should just be flecks in the butter by the time you are done.
Use a spatula to transfer the mixture to the center of a piece of parchment paper. Use the long edge of a Chef's knife and with the help of the parchment paper, form the mixture in to a log. Mine was about 12" long and 3" high.
Close up the sides and ends of the parchment paper to seal the log.
Allow Cafe de Paris butter to chill in the fridge until firm. (30 - an hour minimum). Butter will keep 3-4 days in the fridge.
When ready to serve, slice off a 1" slice of cold butter and top a hot steak. Cafe de Paris butter can also be used to finish a fish fillet, chicken breast or entrée of your choice.
You can freeze Cafe de Paris butter, well sealed up to 6 months. Defrost and serve as above.