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.
Ingredients
- 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
Method
- Place a small saute pan on medium/low heat. Add the 2/12 tbsp of butter, diced shallots, garlic and curry powder.
- 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.
- Finely chop the anchovies, capers, thyme, dill, parsley, tarragon and chives and butter.
- In a medium sized bowl, place the chopped butter followed by the remaining ingredients and the cooked shallot mix.
- Using clean hands, work all the ingredients together until combined.
- Taste and season liberally with sea salt and black pepper.
- Form into 2 log shapes and carefully wrap in plastic wrap, twisting the ends like a sausage.
- Refrigerate until required.
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