Cafe D Paris Butter
by promfh
Top grilled steak with this delicious herb butter for an elegant "European" flair.
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INGREDIENTS
- 1 pound salted butter ; premium, softened
- 3 shallots ; peeled and finely chopped
- 8 cloves Garlic ; finely chopped/crushed
- 1 teaspoon Bhuna Curry paste ; or powder
- 1/4 cup White wine
- 1 teaspoon mustard ; any good table mustard
- white and black Pepper ; to taste
- 1 tablespoon Blue Cheese
- 1 teaspoon Cayenne
- juice of half 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 Dill ; finely chopped
- 2 tablespoons parsley ; finely chopped
- 2 tablespoons Tarragon ; finely chopped
- 2 tablespoons Chives ; finely chopped
- 1 teaspoon salt ; more if required
INSTRUCTIONS
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.
NOTES
We enjoyed this butter served with fish aboard the Norwegian Star during an Alaskan cruise. After we told him how much we enjoyed this sauce the chef sent a copy of the recipe to our stateroom.
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (111g) | ||
| Recipe Makes: 12 | ||
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| Calories: 446 | ||
| Calories from Fat: 391 (88%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 43.4g | 58 % | |
| Saturated Fat 23.8g | 119 % | |
| Monounsaturated Fat 13.5g | ||
| Polyunsanturated Fat 3.3g | ||
| Cholesterol 645.8mg | 199 % | |
| Sodium 291.4mg | 10 % | |
| Potassium 188.7mg | 5 % | |
| Total Carbohydrate 5.7g | 2 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 4.8g | ||
| Protein 10.4g | 15 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 446
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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