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Cafe de Paris butter


If there is one thing I’ve learnt at cooking school, it is that the French LOVE their butter!

They put it on everything and I mean EVERYTHING.

They melt it and drizzle it, They serve it on their sirloin steak, smother their roasted chicken and escargot with it, they beat it into Hollandaise sauce, (yes, I can make Hollandaise sauce) and put it in their soups and sauces. They use it to make moist, sweet cakes, flaky pastry and spread it on their delicious crusty, French, baguette.

The varieties are endless and while I love almost all this scrumptious fare made with butter, there is one more French culinary delight them I am just in awe of, and that’s the queen herself; Café de Paris butter.

If you’re like me and have had imitations of Café de Paris then daaaaaaaaarrrrrrrliiiiiiiiiiiiiiiinks you simply MUST try this! Just to give you an idea of how precious this stuff is apparently the Rock pool sells it at $165per kg.


Made to sit on top of Sirloin and melt gently into a heavenly drip this enticing French butter is infused with herbs and spices, it’s so flavoursome and I have already put it on EVERYTHING, it’s so tasty, I could eat it by the spoonful.

If you want me to, I’m happy to make a reel on how to make it.



Ingredients


150g Good quality butter

2 tablespoon super finely chopped curly parsley leaves only

2 tablespoons chives

1 ½ teaspoons lemon juice freshly squeezed

1 ½ teaspoons grated lemon zest

5mls Worcestershire sauce 1 teaspoon

20g Eschallots

10g Dijon mustard roughly 1 ½ teaspoons

1 tablespoon capers

2 fillet anchovies

2 tablespoon chopped chives

2 cloves garlic

A pinch of salt

A pinch of Cayenne pepper

A pinch of white pepper

Method

In a food processor, blend butter, mustard, lemon juice and Worcestershire sauce until light and creamy. Using a spatula get every bit of butter mixture out (you don’t want to waste a bit) and transfer to a bowl.

Crush garlic and finely chop chives, parsley, shallots, anchovy and capers. Add it all to the butter mixture along with salt and peppers. Using a fork mix with the butter thoroughly. Check seasoning and adjust according to taste.

Place a sheet of glad wrap on a sheet of foil paper, place butter on top and shape the butter into a log, then roll it into a smooth circular shape, seal and chill in the fridge for 2 hours.





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