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Café de Paris Butter

A consultants gotta eat, and most consultants I know love steak. If you haven’t tried Café de Paris butter you’re missing out, it is something else.Isn’t hard to make just a little fiddly measuring out all the ingredients as there’s about 25 different items. Still you’ll make a lot of it and it freezes for a couple of months. You just slice off a disc when you need it and throw it on top of grilled meat, mainly steak. I don’t know if would bother halving this recipe as measuring all the items gets annoying. Just make the whole thing and give some to your friends. I had it the other night with a steak I Sous Vide, still thinking about it.

I got the recipe from here and they have some good background information in it’s origins. Haven’t seen it too much since moving to the US but Tabou in Sydney is one of my all time favorite restaurants and they used to serve it. Very depressing that Tabou thousands of miles away.


  • 1 kg butter
  • 60g tomato ketchup
  • 25g Dijon mustard
  • 25g capers (in brine)
  • 125g brown eschalots
  • 50g fresh curly parsley
  • 50g fresh chives
  • 5g dried marjoram
  • 5g dried dill
  • 5g fresh thyme, leaves only
  • 10 leaves fresh French tarragon
  • Pinch ground rosemary
  • 1 garlic clove, squashed then chopped very finely
  • 8 anchovy fillets (rinsed)
  • 1 tbs good brandy
  • 1 tbs Madeira
  • 1 tsp Worcestershire sauce
  • ½ tsp sweet paprika
  • ½ tsp curry powder (Keens if you can get it)
  • Pinch cayenne
  • 8 white peppercorns
  • juice 1 lemon
  • zest of ½ lemon
  • zest ¼ orange
  • 12gm salt



  1. Mix all ingredients with the exception of butter in a glass bowl and leave
    to marinate for 24 hours in a warm part of the kitchen (a slight
    fermentation occurs).
  2. Purée the mixture in a blender
  3. Push through a chinois or sieve to remove any larger solids.
  4. Foam the butter and mix with the purée.
  5. Cover and store in the fridge. It is customary to form the butter into a log, cover with aluminum foil and freeze it then cut off slices as you need them.


Keeps for several weeks (I’m going with months).

To serve I throw a disc on just as you’re nearly finished cooking the meat so it melts a little. You don’t want to serve a frozen piece of butter on top of your steak. Even better with French fries when my personal trainer isn’t looking.

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