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 this 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So this “guy” (obviously) gives no historical reference to this butter other than it obviously being French.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.