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.

Ingredients

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
15 g	Capers
25 g	Fresh parsley
25 g	Fresh chives
4	Anchovy fillets, roughly chopped (Main)
1 Tbsp	Brandy
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
500 g	Butter

Directions

1. Place all the ingredients, except the butter in a bowl. Cover and leave on the bench to marinate overnight.
2. The next day, cut the butter into cubes.
3. Puree the herb mix in a blender, then add the butter gradually so that it combines evenly.
4. Roll in plastic film in a cylinder shape and twist the ends like a Christmas cracker.
5. Refrigerate or freeze until needed.

Check out this recipe for pan-seared beef fillet to use the cafe de Paris butter recipe with.