Café de Paris Butter
A rich, herb-infused French compound butter that adds gourmet flair to steak, seafood, and vegetables.
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 citrusy twist, add 1 teaspoon of lemon or orange zest.
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.
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.