At some point during our International Cooking class with the master chef, this butter called Cafe de Paris butter came up. It seemed like a really intense process, I watched the making of this butter unfold from the corner of my eye but was too involved in whatever I was making that night to get really involved. I however was really intrigued because in my mind I was like…its just butter!
The butter was supposed to be used as a finish for frog legs and since it had so many components to it, the frog legs wouldn’t require any additional seasoning. However as things happen, the butter got lost. The chef had a fit and the student who was originally responsible for making the butter had to start from scratch without directions. So the final product of that wasn’t anything to call home about. Eventually I had some time to mess around in the kitchen at home and found a recipe for it online (which varies slightly from the version the chef gave me). Its really amazing stuff and is a great finish to a grilled steak.
Cafe de Paris Butter:
* 1 pound premium unsalted butter softened
* 3 shallots, minced
* 8 cloves garlic, minced
* 1 teaspoon Bhuna Curry powder
* 1/4 cup white wine
* 1 teaspoon Dijon mustard
* white and black Pepper to taste to taste
* 1 tablespoon Blue Cheese
* 1 teaspoon cayenne
* Juice of a lemon
* 4 egg yolks
* 3 anchovy fillets – roughly chopped
* 1 tablespoon gherkin roughly chopped
* 1 tablespoon capers- roughly chopped
* 1 bay leaf – finely chopped
* 1 teaspoon thyme leaves – finely chopped
* 2 tablespoons of Dill – finely chopped
* 2 tablespoons parsley – finely chopped
* 2 tablespoons Tarragon – finely chopped
* 2 tablespoons Chives – finely chopped
* 1 teaspoon salt- more if required
Sweat the shallots and garlic in a knob of the butter over a gentle heat (3-5 minutes) then add the curry paste and cook for a further minute.
Add the wine, mustard, pepper, cheese, cayenne and lemon juice, turning up the heat and stirring continuously until reduced to a paste, set aside.
Blend all the other ingredients with the remaining butter by hand, but do not liquefy. Add the shallot mixture and blend together gently by hand.
Form into sausage shapes in cling film for freezing if required.