Café de Paris Butter: A Flavorful French Classic
Few things elevate a dish quite like the rich, aromatic essence of Café de Paris butter. This classic French compound butter bursts with fresh herbs, spices, and a hint of umami depth, transforming steak, seafood, and vegetables into gourmet delights. Whether you’re hosting a dinner party or simply want to elevate your weeknight meals, this butter is your secret weapon.
“Cooking is an art, but all art requires knowing something about the techniques and materials.” – Nathan Myhrvold
Why You’ll Love This Recipe
- Restaurant-quality flavor at home – Enjoy the luxurious taste of fine dining in your own kitchen.
- Versatile and customizable – Perfect for steak, fish, roasted vegetables, and even bread.
- Make-ahead convenience – Store in the fridge or freezer for quick flavor boosts anytime.
- Elevates any dish effortlessly – A simple way to impress guests and upgrade everyday meals.
“Great cooking is about being inspired by the simple things around you.” – Gordon Ramsay
Ingredients: The Perfect Blend for Café de Paris Butter
For the Butter Base:
- 1 cup unsalted butter, softened
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon brandy (optional, but recommended)
For the Herbs & Spices:
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1 teaspoon fresh tarragon, finely chopped
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon capers, finely minced
- 1 small shallot, finely minced
- 1 clove garlic, minced
- ½ teaspoon anchovy paste (optional, but adds umami depth)
- Salt and black pepper, to taste
Equipment Needed
- Mixing bowl
- Fork or hand mixer
- Parchment paper or plastic wrap
- Knife for chopping
- Small bowl for mixing dry ingredients
Step-by-Step Guide to Making Café de Paris Butter
Prepare the Butter Base
Mix the softened butter, Dijon mustard, Worcestershire sauce, lemon juice, and brandy in a bowl until smooth and well combined.
Tip: Ensure your butter is at room temperature for easy mixing and smooth consistency.
Chop and Combine the Herbs & Spices
Finely chop the parsley, chives, and tarragon. Mince the shallot, garlic, and capers. Combine them with the paprika, curry powder, and anchovy paste.
Tip: Using fresh herbs intensifies the aroma and enhances the overall flavor profile.
Blend Everything Together
Incorporate the herb and spice mixture into the butter base, mixing thoroughly until all ingredients are evenly distributed.
Tip: Taste and adjust seasoning before shaping. Add more lemon juice for brightness or an extra pinch of salt for balance.
Shape and Chill
Place the butter mixture onto a sheet of parchment paper or plastic wrap. Shape it into a log, then roll tightly and refrigerate for at least 2 hours.
Tip: For faster setting, place the butter in the freezer for 30 minutes.
“A meal is not just about the food; it’s about the experience and memories created around it.” –
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Pro Tips for Perfect Café de Paris Butter
- Use high-quality butter – The better the butter, the richer the flavor.
- Chill thoroughly – Allows the flavors to meld and develop fully.
- Portion before freezing – Slice into discs before freezing for easy use.
- Pair wisely – Best served on hot dishes where the butter can melt beautifully.
Creative Variations: Customize Your Café de Paris Butter
Citrus Zest Twist
Add 1 teaspoon of orange or lemon zest for a bright, citrusy note.
Tip: Pairs wonderfully with grilled fish or roasted chicken.
Spicy Kick
Incorporate ½ teaspoon of cayenne pepper or a dash of hot sauce.
Tip: Perfect for those who love a bold, fiery accent on their steak.
Smoky Essence
Use smoked paprika instead of regular paprika for a deeper, smoky flavor.
Tip: Enhances the richness of grilled meats and charred vegetables.
Mediterranean Infusion
Mix in 1 teaspoon of sun-dried tomato paste and a few chopped olives.
Tip: A great addition to pasta dishes and grilled lamb.
“Cooking is like love; it should be entered into with abandon or not at all.” – Harriet Van Horne
Serving Suggestions
- Melt over a sizzling ribeye steak for a classic pairing.
- Spread on warm, crusty bread as an appetizer.
- Toss with steamed vegetables for an effortless flavor upgrade.
- Use as a finishing touch for grilled seafood or roasted chicken.
Storage and Reheating
- Refrigeration: Store in an airtight container for up to 2 weeks.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months.
- Usage: Slice off a portion and let it soften at room temperature before serving.
Common Mistakes to Avoid
Using Cold Butter
Cold butter won’t mix well with the ingredients, leading to uneven distribution.
Tip: Always use softened butter for the best texture and consistency.
Overpowering the Flavors
Adding too much garlic, anchovy paste, or curry powder can overwhelm the delicate balance.
Tip: Taste as you go and adjust seasoning gradually.
Not Chilling the Butter
Skipping the chilling process prevents the flavors from fully developing.
Tip: Allow at least 2 hours of chilling for the best taste.
Skipping the Anchovy Paste
Though optional, it adds a subtle umami depth that enhances the overall profile.
Tip: If you’re hesitant, start with a tiny amount and increase as desired.
FAQs
Can I use dried herbs instead of fresh ones?
Fresh herbs provide the best flavor, but you can use dried ones in a pinch. Reduce the quantity by half.
What meats pair best with Café de Paris butter?
Steak, lamb, roasted chicken, and grilled fish all pair beautifully with this butter.
How do I shape the butter into individual portions?
Roll into a log and slice into discs after chilling. Alternatively, use silicone molds for pre-portioned servings.
Can I make this butter dairy-free?
Yes! Substitute with a high-quality plant-based butter alternative.
Is it necessary to use brandy?
Brandy enhances the depth of flavor, but you can omit it or replace it with a splash of white wine.
The Irresistible Charm of Café de Paris Butter
Whether you’re indulging in a juicy steak or enhancing your favorite seafood dish, Café de Paris butter brings a touch of French elegance to every bite. This simple yet luxurious addition transforms everyday meals into unforgettable dining experiences.
“The discovery of a new dish does more for human happiness than the discovery of a new star.” – Jean Anthelme Brillat-Savarin
Café de Paris Butter
Equipment
- Mixing bowl
- Fork or hand mixer
- Parchment paper or plastic wrap
- Knife for chopping
- Small bowl for mixing dry ingredients
Ingredients
For the Butter Base:
- 1 cup unsalted butter softened
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon brandy optional
For the Herbs & Spices:
- 1 tablespoon fresh parsley finely chopped
- 1 teaspoon fresh chives finely chopped
- 1 teaspoon fresh tarragon finely chopped
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon capers finely minced
- 1 small shallot finely minced
- 1 clove garlic minced
- ½ teaspoon anchovy paste optional
- Salt and black pepper to taste
Instructions
- Prepare the Butter Base: In a mixing bowl, combine softened butter, Dijon mustard, Worcestershire sauce, lemon juice, and brandy. Mix until smooth.
- Chop and Mix the Herbs & Spices: Finely chop the parsley, chives, and tarragon. Mince the shallot, garlic, and capers. Mix with paprika, curry powder, and anchovy paste.
- Combine Everything: Stir the herb mixture into the butter base until well incorporated. Taste and adjust seasoning if needed.
- Shape and Chill: Transfer the butter onto parchment paper or plastic wrap, shape into a log, and roll tightly. Refrigerate for at least 2 hours before use.
Notes
For a smoky version, use smoked paprika instead of regular.
Store in the fridge for up to 2 weeks or freeze for up to 3 months. Slice into discs for easy portioning.
