Tuesday, March 5, 2013

Cafe de Paris Butter

Cafe de Paris Butter is a compound butter which is made and shaped into a cylinder, tightly wrapped in clingfilm and tin foil and chilled, before being sliced and used traditionally, to top a delicious juicy steak. That being said, it is also fantastic served with lobster – either sliced and put on top of a lobster half and grilled, or melted (and kept warm in a butter warmer) for decadently dipping the lobster meat into. It works perfectly as the combination of flavours just enhances the rich, succulent flavour of the lobster meat and makes a truly indulgent gourmet meal! We enjoy this luxurious butter both ways but regardless of what we have it with, a little bit of this magical butter transforms the dish and takes it to a whole new level.

One thing I have to warn you though is that whenever I make this butter I feel a little like George from George's Marvellous Medicine as it literally seems like you are adding everything but the kitchen sink to it! Don't be put off however, as it is really worth it (you might need to just tick off the ingredient as you add them in!!) and a little goes a long way so you can keep it in the fridge and use for a few meals (unless you have a large number of guests to feed!).

This recipe is adapted from the cookbook Maze by Jason Atherton, I have just changed the quantities of some of the ingredients to suit our tastes, but it is virtually the same because it is too good to mess with.

Continued after the jump.....
Cafe de Paris Butter

250g unsalted butter, at room temperature
1 tbsp tomato ketchup
1 tsp Dijon mustard
1 tsp capers in brine, rinsed and chopped
30g shallots, finely diced
2 tsp parsley, finely chopped
2 tsp chives, finely chopped
pinch of dried marjoram
pinch of dried dill
pinch of dried thyme leaves
pinch of dried tarragon (or use fresh if you have it – about ½ tsp max)
½ garlic clove, crushed
1 anchovy fillet, rinsed and finely chopped
2 tsp brandy
¼ tsp Worcestershire sauce
pinch of sweet paprika
pinch of curry powder
pinch of cayenne pepper
freshly ground black pepper
pinch of finely grated lemon zest
1 ½ tbsp lemon juice
pinch of orange zest

Mix all of the ingredients apart from the butter in a small bowl. Stir well then add the softened butter. Fork the mixture together to it is evenly mixed then spoon onto a piece of cling film. Gently roll the cling film up to form a log then tightly twist both ends and shape it so it is evenly sized. Pop into the fridge for at least 1 hour then when ready to use slice into pieces and top as needed. Alternatively if using as suggested for dipping lobster into put the butter into a butter warmer or small fondue pot and keep warm.


  1. Have got some gorgeous rose veal rump steaks that this would go perfectly with. Thank you.

  2. This sounds ammmaazing!! The ingredient list makes it look like it's going to be extra savory. Cannot wait to try it next time we make lobster

  3. That looks amazing, and would go so perfectly with lobster! I have tried many compound butters, but your recipe is definitely a unique one, and sounds delicious :)



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