4 tipsCompound Butter
Method
To make the butter
- 1Start by chopping your herbs. Crush your garlic with the back of the knife, and using course sea salt flakes, use the edge of the knife to crush your garlic.
- 2In a mixer with a paddle attachment, or using a bowl and wooden spoon, whip the softened butter until pale and fluffy.
- 3Add the chopped herbs, shallots, garlic, capers, anchovy’s, Dijon mustard, Worcestershire sauce, lemon juice, lemon zest, Madras curry powder, smoked paprika to the whipped butter. Mix until all ingredients are well combined. Season with salt and pepper to taste.
- 4Place the butter mixture onto a sheet of baking paper with foil underneath. Shape it into a log, then wrap tightly, twisting the ends to seal. Refrigerate until firm.
- 5To serve, slice the chilled Café de Paris butter into 1cm rounds and place atop grilled steak, allowing it to melt into a rich, aromatic sauce.
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Ingredients
Compound Butter
1 tsp tarragon, finely chopped
1 tbsp parsley, finely chopped
1 garlic clove, finely grated or minced
250 g unsalted butter, softened to room temperature
2 shallots, finely chopped
1 tbsp capers, finely chopped
6 anchovy fillets, finely chopped
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp lemon juice
Zest of 1 lemon
1 tsp Madras curry powder
1 tsp smoked paprika
Salt and pepper, to taste
Shopping list for this recipe
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Make sure your butter is properly softened to room temperature before you start. This will help it whip up light and fluffy, and let all the flavours mix evenly.
Slice the butter into portions and freeze tightly wrapped. It’ll keep well for up to 6 months, just slice off what you need and let it melt over your dish straight from the freezer.
