Café de Paris Butter
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Step 1 of 5
Method
1 of 5
Beat the softened butter until smooth and slightly lightened.
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What you are cooking with
Compound butter
- 400 g Unsalted butter, softened, not melted
- 15 g Dijon mustard
- 4 g Mild curry powder
- 10 g Anchovy fillets, very finely minced
- 20 g Shallot, very fine brunoise
- 15 g Capers, rinsed, dried and finely chopped
- 10 g Fresh parsley, finely chopped
- 5 g Fresh tarragon, finely chopped
- 5 g Fresh chives, finely sliced
- 3 g Garlic, finely grated
- 10 ml Lemon juice
- 2 g Lemon zest, finely grated
- 10 ml Worcestershire sauce
- 1 g Sweet paprika
- 0.5 g Cayenne pepper
- 0.25 g Freshly grated nutmeg
- to taste Fine sea salt