Cafe de Paris butter
Cafe de Paris butter originated in the 1940s at the Cafe de Paris in Switzerland. Today there are many variations of this recipe but the core ingredients remain the curious combination of mixed herbs, anchovies, shallots, worcestershire sauce and cayenne.It does require many ingredients but don’t be put off — if you don’t have them all just omit what you haven’t got. I am sure you will be pleased with the result. It does freeze well so you can hold it in the freezer for the months ahead to slice and serve on your barbecued meat.
|60 g||Shallots, diced|
|1 clove||Garlic, crushed|
|1 pinch||Dry mixed herbs, use marjoram, dill, thyme, rosemary, paprika, curry powder and cayenne|
|1 tsp||Ground pepper|
|25 g||Fresh parsley|
|25 g||Fresh chives|
|4||Anchovy fillets, roughly chopped|
|1 Tbsp||Madeira, or port|
|15 g||Dijon mustard|
|3 Tbsp||Tomato sauce|
|1 Tbsp||Worcestershire sauce|
|2 Tbsp||Lemon juice|
|1 small||Lemon, freshly zested|
|1 small||Orange, freshly zested|
- Place all the ingredients, except the butter in a bowl. Cover and leave on the bench to marinate overnight.
- The next day, cut the butter into cubes.
- Puree the herb mix in a blender, then add the butter gradually so that it combines evenly.
- Roll in plastic film in a cylinder shape and twist the ends like a Christmas cracker.
- Refrigerate or freeze until needed.
To use the cafe de Paris butter, check out this recipe for pan-seared beef fillet.