Café de Paris Butter


Café de Paris butter is something I’ve never come across, until I saw it on the blog called Food is the Best Shit Ever.

I know, I’ve told friends of mine whose children I’ve taught cooking to that I’ll never swear on my blog, but that is the name of some Aussie guy’s blog.  And I love it. Not just because of great food, of course, but also because that’s what I’d call my blog if it wouldn’t embarrass my kids.

I’m pretty sure he owns a restaurant or at least cooks at a restaurant and he especially loves to grill. He’s got a great sense of humor, and is irreverent – two really important personality traits in my book. Here’s a batch of tacos he made using barbequed pork belly and chorizo. Brilliant.

A quote from the author’s ABOUT page: Food is “my thing” through and through. I’m up in the morning (that is not a euphemism… although, maybe it is) thinking about food. I go to work and cook food for people all day. I come home and cook dinner for family and friends. I cook some more on my days off. Sure I do other things… but I just can’t remember what they are right now.

So this “guy” (obviously) gives no historical reference to this butter other than it obviously being French. Maybe he’ll read this post and help us out and at least give me his name. Maybe it is Guy!

This butter uses anchovies and capers. I prefer jarred anchovies. My only capers were salted so I gave them a rinse before using.

You’re going to have to have some steaks on hand so you can devour this butter!

Café de Paris Butter
(enough for a few steaks. Remaining butter will last in the fridge for 2 – 3 weeks)

1 tablespoons grapeseed oil
1 shallot or ½ brown onion, finely diced
2 cloves garlic, chopped
20 g Indian style curry powder
250 g unsalted butter, softened
1 cup picked parsley leaves, chopped
2 tbls lemon juice
1 tbls Worcestershire sauce
5 anchovy fillets
½ tbls baby capers
1 tspn sea salt
1 tspn ground pepper
4 – 5 basil leaves, chopped
2 sprigs thyme, leaves picked

Heat the oil in a frying pan over medium heat and cook the onion, garlic and curry powder over low heat until soft and fragrant. Set aside to cool.

Place all of the remaining ingredients through the basil and thyme leaves in a small blender jar.

Then add the cooled shallot mixture.

Process all ingredients until just combined. Adjust the seasoning if necessary.

Put a big ol’ spoon or two onto your steak as it’s resting.

I can honestly say that this butter is spectacular! I even added a little salt to it, which surprised me.

I used Penzey’s sweet curry powder, which I love when I’m not using individual spices, but I think there must be a high ratio of turmeric in it. The flavor of the butter is a little curry-strong, and it’s certainly quite yellow!

Next time I will cut back on my curry powder but, trust me, it did not keep me from enjoying the butter on the filets.

I also think that next time I will process the butter more. I don’t really like chewing on parsley! But the butter flavor is outstanding.

Thanks, Guy from Australia!

I googled Café de Paris Butter and it became popular at a brasserie of the same name, Café de Paris, in Geneva, Switzerland.

66 thoughts on “Café de Paris Butter

  1. Wow, Mimi! I don’t think I have seen a recipe with this combination of ingredients – curry /anchovy/capers/Worcestershire – what a great combination, and with all the herbs this sounds like a perfect condiment to keep in the fridge for a multitude of dishes! Yum, thanks!

    • I’m a condiment freak. In fact, my food tends to revolve around condiments, so I was so excited when I first read about this!

  2. Café de Paris Butter, I’m totally interested in this one as we have Café de Paris sauce a couple of times a month. The sauce is one of those Knorr things, but’s great with rice and a market rotisserie chicken. A great reason for making some tenderloin steaks.

    • I had some on chicken and it was great. I can imagine it on shrimp. But on steaks it was definitely fabulous! I read about the sauce when I attempted to google the butter.

  3. Café de Paris is a classic. It is less popular now than it used to be. So often, one would be served with a poorly made acidic CdeP butter along with a tough steak. We thought we were kings…

  4. Café de Paris is one of my kid’s favorite restaurants. We visited the one in Geneva and eat there frequently in Dubai. Their menu consists of steak with their secret formula butter sauce, french fries, and salad. Plus drinks and desserts. I’ve been trying to figure out the secret butter recipe for years!

    • That’s the original restaurant, in Geneva. According to the blog author, this is the real thing! When I googled it, there were slight variations in the recipes, like some had more herbs, but mostly the same array of ingredients. Just be cautious with your curry powder.

  5. What a hoot Guy must be! I’ll have to check out the blog; Aussies have a great sense of humor, sort of similar to Brits. Anchovies and curry powder, say no more!! LOL

  6. Thanks for pointing out that blog, Mimi. It looks like a great one. Also thanks for this butter recipe! I got a sous vide for Christmas, so I’m seeing lots of steaks in my future.

    • Definitely! I sautéed some mushrooms and added some of the butter on another night and that was wonderful as well. It’s become quite versatile!

    • You are so welcome. I didn’t even think of it as a compound butter until people started calling it that. It just has so many ingredients, but it could definitely be rolled into a log shape and sliced…

  7. Interesting! I’ve never heard of care de paris butter, but I clearly need this on my list as I absolutely love a good steak. (Speaking of steak, your photos here look amazing! I can almost taste that steak just from looking at it.) I would never have thought to put this combination of flavors together in a butter, but I trust you…I’ll have to try this one out!

    • Yeah, this is pretty darn amazing. It’s so unique. And thank you for your compliment! You’re a really good photographer!

  8. I love making compound butters and have never seen one quite like this. Capers are one of my favorite ingredients and I love everything else in the recipe. And thanks for the blog referral – I already hopped over and it looks great. I’m going to have to keep checking back here to see if “Guy” has another name. ;-)

  9. Nice. I love your review (introduction) to “Guy’s” blog. Hope he responds with more personal info. (Loved the name of “his” blog, too.)

  10. Where did you get those steaks? They look amazing- and topped with that delicious butter- I’ll have two servings, please! I had a quick look at the blog ‘Food is the best shit ever’- the blogger signs his name as ‘Grazza McFilthy-Mouth’- ha ha!

    • I typically cut my own from flown-in tenderloins, but sometimes I order the tips from Lobel’s in NYC. OH! I hadn’t seen that. Funny.

  11. We Aussies are a tad irreverent….thank you for your understanding 😊 I love this condiment and make it often but I’ve never seen it with curry powder added. There are some particularly good recipes, Damien Pignolet and Justin North, also Aussies, come to mind.This also compound butter freezes well…just ready for your next juicy steak!

    • Oh, irreverence is my middle name! No problem there. The curried butter is extraordinary. Hope you get a chance to try it.

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