Café de Paris Butter
The famous Geneva steak butter, with a long list of everything
From a Geneva restaurant that has guarded the recipe since the 1940s, so every version is a reconstruction. The list is absurd and the result is worth it — anchovy, capers, mustard, brandy and a dozen herbs, all disappearing into butter.
Made a day ahead it is much better. The flavours need time to find each other.
Ingredients
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 4 anchovy fillets, mashed
- 2 tablespoons capers, rinsed and chopped
- 2 shallots, very finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brandy
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 1 teaspoon chopped dill
- 1 teaspoon sweet paprika
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground white pepper
- A pinch of cayenne
- Juice of 1/2 lemon
Instructions
- Combine everything except the butter in a bowl and mix well. Cover and leave at room temperature for 2 hours, or refrigerate overnight — this is where the flavour develops.
- Beat the softened butter until creamy.
- Beat the marinated mixture into the butter until evenly combined.
- Roll in parchment into a cylinder and chill until firm.
- Slice into thick coins and melt over grilled steak.
Notes
- Better on the second day. Make it ahead.
- Also good stirred into a pan of just-cooked green beans, or melted over roast chicken.