Easy Cafe de Paris Butter
A delicious, garlicky, herby compound butter with chives, parsley, anchovies and lemon, this Cafe de Paris butter is perfect for steak, chicken and more.
Servings: 4 servings
Ingredients
- 120 g unsalted butter softened
- 2 tbsp fresh parsley very finely chopped
- 3 anchovies chopped
- 1 small shallot very finely chopped
- 8 chives very finely chopped
- 1 garlic clove finely grated
- 2 tsp lemon juice
- 1 tsp Dijon mustard
- 1 heaped tsp dried tarragon or a few sprigs of fresh but they have a stronger flavour
- ¾ tsp paprika
- ½ tsp Worcestershire sauce
- ½ tsp chilli flakes
- Pinch of flaky sea salt or to taste
- Freshly ground black pepper to taste
Instructions
- Place the softened butter in a food processor. (Alternatively, use a mixing bowl and a fork or spatula for a more rustic texture.)
- Add the shallot, anchovies, parsley, chives, garlic, lemon juice, Dijon mustard, paprika, dried tarragon, Worcestershire sauce, chilli flakes, salt, and black pepper.
- Blend in the food processor until everything is well combined and the butter is mixed evenly with herbs. If mixing by hand, work the ingredients together until fully incorporated.
- Check the seasoning, adding a little more salt, pepper, or lemon juice if needed.
- Spoon the butter onto a piece of parchment paper, pinch the egdes of the paper, and roll into a log. Place in the fridge until firm to make it easy to slice. Or, keep it in a ramekin, covered, in the fridge.
- I love to serve with a medium-rare steak, fries and a little side salad (image above - scroll for inspiration!)
Notes
Scroll up for a step by step guide on how to make Cafe de Paris butter.
To store: wrap in parchment paper and store in the fridge for up to 2 weeks. Or keep in a ramekin, covered with plastic wrap/clingfilm.
To reheat: If you want it dippable, just give it a few short blasts in the microwave to soften it, rather than totally melt it.
To freeze: Wrap well and freeze for up to 6 months; thaw overnight in the fridge before use.
Make it melted:
- Gently melt the butter in a small saucepan. Add the shallot and anchovies whilst melting.
- Remove from heat and whisk in lemon juice, Dijon mustard, paprika, Worcestershire sauce, garlic, herbs and chilli flakes.
- Serve warm as a sauce, dip or basting butter.
Nutrition
Calories: 230kcal | Carbohydrates: 2g | Protein: 1g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 36mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1268IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg