Go Back
Cafe de Paris Butter
Author: Jackie
Ingredients
  • 1 tablespoon olive oil
  • 1 shallot , chopped finely
  • 2 teaspoons Indian style curry powder
  • 3/4 cups unsalted Plugrá butter , softened
  • 1 clove garlic , crushed
  • Juice of ½ lemon
  • 2 teaspoon Worcestershire sauce
  • 3 anchovy fillets
  • ½ teaspoon baby capers , rinsed
  • ½ teaspoon sea salt
  • 1 teaspoon ground pepper
  • 1/4 cup parsley leaves
  • 2 tablespoons finely chopped chives
  • 1 tablespoon thyme sprigs , leaves only
  • ½ teaspoon ground ginger
  • 1 egg yolk
Instructions
  1. In a small frying pan, heat oil on medium high heat.
  2. Add shallot and garlic, and cook until shallots are translucent, about 3 minutes.Remove from heat and cool for 5 minutes.
  3. Using a food processor, add all the ingredients and spices including the cooked shallots and garlic.
  4. Pulse until everything has been incorporated.
  5. Roll a log of compound butter by placing the mixture on a sheet of plastic wrap and rolling it.
  6. Refrigerate for at least 1 hour before slicing.
  7. Can be made up to a week ahead of time.
  8. When a slice of this compound butter is placed on a sizzling steak, it melts to create a glorious sauce!