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Cafe de Paris Butter

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Course: Accompliment
Ingredients Method Notes

Ingredients
  

  • 250 g butter softened
  • 2 egg yolks
  • 1 small onion peeled finely chopped, gently cooked and chilled
  • 1 tbs olive oil
  • 6 garlic cloves peeled and finely chopped
  • 6 anchovy fillets finely chopped
  • 1 tbs lemon juice
  • 1 tbs Dijon mustard
  • 1 tbs Worcestershire Sauce
  • 1 tbs curry powder
  • 1 tsp paprika
  • 2 tsp tarragon
  • 1 tsp thyme leaf
  • 2 tsp chopped parsley
  • 1 tbs chopped chives
  • 1 tbs parmesan cheese
  • salt
  • cracked pepper
Other ingredients which are optional:
  • spring onion, capers, ginger

Method
 

  1. Assemble your added ingredients
  2. Prepare the onions – the term we use here is ‘sweating’
  3. Place your softened butter in your mixer and whip on medium speed for 5 minutes, occasionally scraping the sides of the mixing bowl down
  4. The butter should have a pale fluffy appearance
  5. Add the rest of the ingredients
  6. whip for a further 2 minutes, repeating the scraping
  7. Turn the butter mixture out on to a sheet of greaseproof paper (About 20cm x 30cm)
  8. Roll the butter up into a 5cm diameter cylinder shape
  9. Trim the excess paper ends
  10. Now wrap this butter cylinder shape in plastic wrap
  11. Refrigerate the butter until hard
  12. When chilled cut a 1cm slice to melt on top of your grilled steak

Notes

Perfect in the freezer –it’s a sauce in the freezer