(Compound Butter) Cafe de Paris Compound Butter Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1 pound, 5 ounces unsalted butter, softened
1 ounce ketchup
3 tsp Dijon mustard
1/2 ounce capers, rinsed
2 ounces shallots, finely diced
1 tsp flat leaf parsley, finely chopped
1 Tbsp chives, snipped
1 tsp dried marjoram
1 tsp dill, finely chopped
1 tsp finely chopped thyme leaves
1/2 tsp tarragon leaves
1/2 tsp rosemary leaves, finely chopped
1 clove garlic, finely chopped
8 anchovy fillets, rinsed and finely chopped
1 Tbsp brandy
1 Tbsp madeira
1 tsp worcestershire sauce
1/2 tsp paprika
1/2 tsp curry powder
1/4 tsp Cayenne powder
juice of one lemon
zest of 1/2 lemon
zest of 1/4 orange
2 tsp sea salt
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Directions: |
Directions:
In a large bowl, beat the butter by hand or use an electric mixer set to slow speed, until it has a slightly creamy texture.
In a separate bowl, combine all the other ingredients and mix thoroughly. Add this mixture to the butter and beat again until all the ingredients are completely combined.
Place a double thickness of foil, about 12 inches long, on a flat surface and line with a similar-sized piece of silicone paper. Spread half the butter along one of the foil edges and roll up to form a long sausage shape — roll it with your hands like a rolling pin to get a tidy shape and eliminate any air pockets. Twist the ends to seal. Repeat this process with the remaining butter. Place in the fridge to chill before use
To use, slice a ½ inch thick disc of butter and place on top of a grilled steak (or a steamed spud). Traditionally, the steak is placed back under a hot grill (broiler) to soften and brown the butter, but I don’t reckon you need to do this, just let it melt from the heat of the steak.
The butter can be stored in an airtight container in the fridge for a few weeks or in the freezer for several months.
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:25 min |
Personal
Notes: |
Personal
Notes: The ultimate compound butter from the famous Cafe de Paris. More complicated than most - but SO worth it.
Good on steak, baked spuds or even asparagus.
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