Café de Paris Butter Recipe

Poulet Breton

With Café de Paris butter and sautéed confit new potatoes

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Cook the perfect steak

Achieve restaurant-quality steak at home

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Ingredients

Unsalted butter, 250g
Chopped banana shallots, 30g
Capers – chopped, 10g
Garlic – chopped, 5g
Smoked paprika, ½ teaspoon
Curry powder, ½ teaspoon
Ground black pepper, ½ teaspoon
Flat leaf parsley, chopped 1 pinch
Chives chopped, 1 pinch
Fresh thyme leaves, 1 pinch
2 anchovy fillets – chopped
Armagnac, 1 tablespoon
Dijon mustard, 1 teaspoon
Worcester sauce, 1 teaspoon
Ketchup, 1 tablespoon
½ lemon, zest and juice

Let's cook!

Beat the butter in a stand mixer with the Chopped banana shallots, Capers, Garlic, Smoked paprika, curry powder & ground black pepper until light and fluffy

Slowly add the remaining ingredients while mixing

Place the butter on cling film and roll into a tube then place in the fridge until set

Steve’s top tip

If you love the Café de Paris butter, then multiple the recipe and then shape into a log. Wrap tightly in clingfilm and then place in the freezer for up to one month. It’s great to serve with steak, asparagus or chicken.

The perfect accompaniment for any French dish

At Côte, we’re all about bringing you the best French flavours. Meet your new favourite: our Café de Paris butter. This rich and luxurious butter is the perfect accompaniment for any French dish and our Executive Chef, Steve Allen has shared how to recreate this delicious butter at home. Enjoy!