Café de Paris Butter

While this famous butter is often associated with meat, it is absolutely wonderful with steamed vegetables (particularly potatoes!) or asparagus. There are many versions of the accompaniment, but this recipe is supposedly the original created by chef Dumont at the Café de Paris in Geneva in 1941. Serving Size: 12-14

INGREDIENTS​:

• 45g (1.5oz) unsalted butter, softened
• 2 tbls (1oz) ketchup
• 3 teaspoons Dijon mustard
• 3 teaspoons capers, rinsed
• 60g (2 oz) shallots, finely diced
• 1 tablespoon flat leaf parsley, finely chopped
• 1 tablespoon chives, snipped
• 1 teaspoon dried marjoram
• 1 teaspoon dill, finely chopped
• 1 teaspoon finely chopped thyme leaves
• 1/2 teaspoon tarragon leaves
• 1/2 teaspoon rosemary leaves, finely chopped
• 1 clove garlic, finely chopped
• 8 anchovy fillets, rinsed and finely chopped
• 1 tablespoon brandy
• 1 tablespoon madeira
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon curry powder
• 1/4 teaspoon Cayenne powder
• Juice of one lemon
• Zest of 1/2 lemon
• Zest of 1/4 Orange
• 2 teaspoons sea salt

DIRECTIONS:

1. In a large bowl, beat the butter by hand or use an electric mixer set to slow speed, until it has a slightly creamy texture.
2.  In a separate bowl, combine all the other ingredients and mix thoroughly. Add this mixture to the butter and beat again until all the ingredients are completely combined.
3. Place a double thickness of foil, about 12 inches long, on a flat surface and line with a similar-sized piece of silicone paper. Spread half the butter along one of the foil edges and roll up to form a long sausage shape — roll it with your hands like a rolling pin to get a tidy shape and eliminate any air pockets. Twist the ends to seal. Repeat this process with the remaining butter. Place in the fridge to chill before use.
4.  The butter can be stored in an airtight container in the fridge for a few weeks or in the freezer for several months.

Note:   The butter can be stored in an airtight container in the fridge for a few weeks or in the freezer for several months.