Café de Paris butter
Servings:
6 people
This heavily savoury compound butter is the perfect adornment for grilled or pan fried venison steaks. It keeps for a week in the fridge and can be frozen in a roll of baking paper to use up as and when.
Ingredients
- 250 g softened unsalted butter
- 20 g olive oil
- 1 tbsp shallot, finely chopped
- 4 large garlic cloves, finely grated
- 6 anchovies, finely chopped
- 2 tsp capers, finely chopped
- a sprig mixed parsley, tarragon, cervil and chives, all finely chopped
- 3 tbsp ketchup
- 2 tsp French mustard
- 2 tsp Lea and Perrins sauce
- 1 tbsp brandy
- 1 tsp chopped thyme
- 1/2 tsp salt
- a touch grated nutmeg
- a dash Sherry vinegar
- Plenty of freshly ground black pepper
Instructions
- Warm the butter to just above room temperature, so that it is soft enough to whip and do just that with a whisk until it looks all light and fluffy. Now, whip in the ketchup and mustard and then the olive oil – use the good stuff!
- Now, using a rubber spatula or a wooden spoon beat the rest of the ingredients into the now soft and light butter, taking care to add the liquids a little at a time so the butter doesn’t split.
- Scoop the butter out of the mixing bowl onto a piece of fresh baking parchment and roll into a sausage shape. Chill this in the fridge for a few hours to set. Alternatively, use as much as you need now whilst still soft, then wrap the rest for use at a later date and freeze.
Recipe Notes
It's nice to slice some Café de Paris and pop it on top of steaks as you serve them, but have a little warmed up and melted too so you can spoon that over to encourage melting and add to how great it looks.
This heavily savoury compound butter is the perfect adornment for grilled or pan fried venison steaks. It keeps for a week in the fridge and can be frozen in a roll of baking paper to use up as and when.
Ingredients
- 250 g softened unsalted butter
- 20 g olive oil
- 1 tbsp shallot, finely chopped
- 4 large garlic cloves, finely grated
- 6 anchovies, finely chopped
- 2 tsp capers, finely chopped
- a sprig mixed parsley, tarragon, cervil and chives, all finely chopped
- 3 tbsp ketchup
- 2 tsp French mustard
- 2 tsp Lea and Perrins sauce
- 1 tbsp brandy
- 1 tsp chopped thyme
- 1/2 tsp salt
- a touch grated nutmeg
- a dash Sherry vinegar
- Plenty of freshly ground black pepper
Instructions
- Warm the butter to just above room temperature, so that it is soft enough to whip and do just that with a whisk until it looks all light and fluffy. Now, whip in the ketchup and mustard and then the olive oil – use the good stuff!
- Now, using a rubber spatula or a wooden spoon beat the rest of the ingredients into the now soft and light butter, taking care to add the liquids a little at a time so the butter doesn’t split.
- Scoop the butter out of the mixing bowl onto a piece of fresh baking parchment and roll into a sausage shape. Chill this in the fridge for a few hours to set. Alternatively, use as much as you need now whilst still soft, then wrap the rest for use at a later date and freeze.
Recipe Notes
It's nice to slice some Café de Paris and pop it on top of steaks as you serve them, but have a little warmed up and melted too so you can spoon that over to encourage melting and add to how great it looks.
