Its use doesnt end there either.
The flavours also go brilliantly with seafood, poultry and steamed vegetables too!
Ingredients in Cafe de Paris butter
Cafe de Paris butter is all about great balance!
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No single flavour should dominate, it should taste of a complex whole.
Butter Not all butters are created equal!
Most butters are like wine the more you pay, the better the butter.
Whatever you use, be sure it isunsaltedsince were adding salty incredients already.
Anchovies This is an essential ingredient for a really great, authentic Cafe de Paris butter.
It is what makes this butter GREAT, so dont skip it!
Substitutewith 3/4 to 1 teaspoon of anchovy paste.
Curry powder Curry powder is one of the secret spices that makes Cafe de Paris butter so deliciously intriguing.
It doesnt dominate the butter, but its definitely there, well balanced with the other flavourings.
The original recipe probably containsvadouvan, a French curry spice blend with colonial roots.
Any curry powder is fine here though because its a complimentary rather than primary flavour.
Paprika The other spice that adds a lovely warmth to the butter in terms of both flavour and colour.
Worcestershire sauce Were doubling down on the fish-based umami!
This pantry-essential sauce adds even more savoury flavour depth to this butter.
There really is no substitute!
Lemon Just a touch of brightness.
Dijonmustard For flavour and a little sharpness.
Dijon mustard is traditional (being of French origin!)
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else any smooth and non-spicy mustard will work fine here.
Eschalots Also known as French onions, and are called shallots in the US.
They look like baby onions, but have purple-skinned flesh, are finer and sweeter.
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Mix Place all the Cafe de Paris ingredients in a bowl until combined.
Mash / mix / smear as needed to make it happen!
Roll upin the cling wrap.
Twist endsto tighten the cling wrap around the log.
The tighter the ends twist, the firmer and neater the log will become!
Refrigerate Secure ends as needed to hold the log shape.
But if it is loosening, just tie the ends tightly.
Refrigerate for 3 hours until firm.
Slice and serveTo use, remove from the fridge and slice while firm and cold.
Let it come to room temperature (so it melts easily on hot steak).
Prepare yourself for a lip smacking steak dinner!
Leftovers fridge 3 days or freeze 2 months (pre slice for ease of use).
Simplicity at its best.
Because there aint nothing likewarm crusty breadto mop a plate clean of butter, right?!?
For a loaf made without yeast, it is outstandingly convincing!
Hard to resist that forlorn face.
Hes used to total freedom coming and going as he pleases!
(Confession one pitiful wail and I ditched work to go outside to bathe him.
