Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 pound premium salted butter softened
- 3 shallots - peeled and finely chopped
- 8 cloves Garlic finely chopped/crushed
- 1 teaspoon Bhuna Curry paste/powder
- 1/4 cup white wine
- 1 teaspoon mustard any good table mustard
- white and black Pepper to taste to taste
- 1 tablespoon Blue Cheese
- 1 teaspoon cayenne
- 1/2 juice of a lemon about a tablespoon
- 4 egg yolks
- 3 anchovy fillets - roughly chopped
- 1 tablespoon gherkin roughly chopped
- 1 tablespoon capers- roughly chopped
- 1 bay leaf - finely chopped
- 1 teaspoon thyme leaves - finely chopped
- 2 tablespoons of Dill - finely chopped
- 2 tablespoons parsley - finely chopped
- 2 tablespoons Tarragon - finely chopped
- 2 tablespoons Chives - finely chopped
- 1 teaspoon salt- more if required
Preparation
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.
