Cafe D Paris Butter

Cafe D Paris Butter Ingredients

1 pound premium salted butter softened	3 anchovy fillets - roughly chopped
3 shallots - peeled and finely chopped	1 tablespoon gherkin roughly chopped
8 cloves Garlic finely chopped/crushed	1 tablespoon capers- roughly chopped
1 teaspoon Bhuna Curry paste/powder	1 bay leaf - finely chopped
1/4 cup white wine	1 teaspoon thyme leaves - finely chopped
1 teaspoon mustard any good table mustard	2 tablespoons of Dill - finely chopped
white and black Pepper to taste to taste	2 tablespoons parsley - finely chopped
1 tablespoon Blue Cheese	2 tablespoons Tarragon - finely chopped
1 teaspoon cayenne	2 tablespoons Chives - finely chopped
1/2 juice of a lemon about a tablespoon	1 teaspoon salt- more if required
4 egg yolks

Instructions for Cafe D Paris Butter

Sweat the shallots and garlic in a knob of the butter over a gentle heat (3-5 minutes) then add the curry paste and cook for a further minute.
Add the wine, mustard, pepper, cheese, cayenne and lemon juice, turning up the heat and stirring continously until reduced to a paste, set aside.
Blend all the other ingredients with the remaining butter by hand, but do not liquefy. Add the shallot mixture and blend together gently by hand.

Form into sausage shapes in cling film for freezing if required.

This recipe is adapted from one by Omar Captain, a dedicated all round foodie from Marlow in Berkshire, England. Omar has refined his recipe over a period of 2 years and now feels it is the definative cafe de paris butter. "The sauce is best with a good fillet steak but can be eaten with chicken" he says.











Main Ingredient: ButterCuisine: French

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