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Café de Paris Compound Butter

  • Total Time: 0 hours


Units Scale
  • 1kg (2.2 pounds) soft unsalted butter
  • 60g (7 1/2 tablespoons) tomato ketchup
  • 25g (1/8 cup) Dijon mustard
  • 25g capers [in brine] (1/8 cup), rinsed and coarsely chopped
  • 125g (5/8 cup) French shallots, finely diced
  • 50g (1/4 cup) curly leaf parsley, finely chopped
  • 50g (1/4 cup) chives, finely chopped
  • 5g (1/4 ounce) each of dried marjoram and dill
  • 5g (1/4 ounce) thyme leaves, lightly chopped
  • 10 French tarragon leaves, lightly chopped
  • Pinch of ground dried rosemary
  • 1 clove garlic, very finely chopped
  • 8 anchovy fillets, rinsed and finely chopped
  • 1 tbs each of brandy and Madeira
  • 1 tsp Worcestershire sauce
  • 1/2 tsp sweet paprika
  • 1/2 tsp curry powder
  • Pinch of cayenne pepper
  • 8 white peppercorns, finely ground
  • Juice of 1 lemon
  • Finely grated rind of 1/2 lemon
  • Finely grated rind of 1/4 orange
  • 11 1/2 tsp salt


  1. To make the Cafe de Paris butter, beat the butter until creamy — either by hand or on low speed in an electric mixer. In a separate bowl, thoroughly combine all the remaining ingredients before adding to the butter. Mix again with a large spoon or on low speed in the mixer. (TFD note – I would grind all the other ingredients besides the butter thoroughly in a blender first before adding).
  2. Place a double thickness of foil 20cm in length on a workbench and place half the butter along the closest edge, leaving about 5cm free at either end. Roll into a log shape about 5cm in diameter, twisting the ends to seal. Repeat with another length of foil and the other half of the butter, then refrigerate until set.
  3. Traditionally served on steak – if doing so: Carve each steak diagonally across its width into 5 or 6 slices. Lay the steaks on plates and divide the sliced Cafe de Paris butter between them.
  4. Place under a very hot grill until the butter is melted and slightly coloured.
  5. Note: this recipe makes enough for 16 servings of Cafe de Paris butter. Because it is essential that the ingredients are weighed accurately, please don’t be tempted to halve the recipe as the smaller quantities are hard to measure precisely.
  6. Cafe de Paris butter will keep for several months in the freezer, but is best used within a few weeks; transfer the required amount of frozen butter to the fridge a couple of hours before it is needed so it will melt readily under a hot grill.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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