Cafe de Paris Butter

I have made this so many times and it is utterly addictive, One batch makes a lot I roll mine up into 2 logs and freeze one, Amazing on eye fillet or a rib roast any beef and great with chicken and even on roast potatoes Last Christmas I made a big batch (pictured) and gave the little Cafe De Paris Pots  away as presents. Recipe by Al Brown.


  • 2 1/2 tbsp unsalted butter
  • 1/4 cup diced shallots
  • 1 tbsp finely chopped garlic
  • 2 tsp curry powder
  • 1/4 cup white wine
  • 2 tbsp worcestershire sauce
  • 250g unsalted butter
  • 1/2 tbsp dijon mustard
  • 1 1/2 tbsp wholegrain mustard
  • pinch of cayenne pepper
  • 1 tbsp lemon juice
  • 2 anchovies
  • 2 tbsp capers
  • 1/2 tbsp fresh thyme leaves
  • 1 tbsp fresh dill
  • 1 tbsp fresh parsley
  • 1 tbsp tarragon
  • 1 tbsp chives
  • salt and pepper


  1. Place a small saute pan on medium/low heat. Add the 2/12 tbsp of butter, diced shallots, garlic and curry powder.
  2. Sweat for 5 minutes then add the white wine and worcestershire sauce. Cook for another 5 minutes of so until the liquid has reduced. Remove from heat and let cool to room temperature.
  3. Finely chop the anchovies, capers, thyme, dill, parsley, tarragon and chives and butter.
  4. In a medium sized bowl, place the chopped butter followed by the remaining ingredients and the cooked shallot mix.
  5. Using clean hands, work all the ingredients together until combined.
  6. Taste and season liberally with sea salt and black pepper.
  7. Form into 2 log shapes and carefully wrap in plastic wrap, twisting the ends like a sausage.
  8. Refrigerate until required.

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