🧈 French-Inspired · Sauces
Café de Paris Butter
A savoury compound butter loaded with shallot, garlic, herbs, capers, gherkins, anchovy, mustard, citrus and warm spice.
01 — THE STORY
Behind the plate
Café de Paris butter is a complete finishing sauce held in a sliceable log. As it melts over hot meat, fish or prawns, the herbs, pickles, anchovy and citrus release directly onto the plate.
This is a very large production formula using fifteen 454 g blocks of butter. Softening—not melting—the butter is essential so the flavourings remain evenly suspended when the logs are rolled and frozen.
03 — THE METHOD
Cook step by step
- 01
Bring the butter to a soft, workable room temperature without melting it.
- 02
Prepare every shallot, garlic, herb, citrus, pickle and anchovy ingredient finely so it will slice cleanly in the finished logs.
- 03
Place the softened butter in a large mixer and combine it with all the measured ingredients at low speed.
- 04
Scrape the bowl repeatedly and continue mixing only until the colour and flavourings are completely even.
- 05
Portion onto sheets of food-safe wrap, roll into tight uniform logs and twist the ends securely.
- 06
Label and freeze. Slice from chilled or partially frozen, then melt a measured piece over hot cooked food at service.
04 — FROM THE PASS
Chef's notes
- Soft butter should hold its shape. Melted butter allows the solids to sink and produces uneven logs.
- Drain capers, gherkins and anchovies well so excess liquid does not weaken the butter.
- The submission also included an unquantified list of marjoram, dill, paprika, chives, curry powder and Worcestershire sauce. Those are not added until exact amounts are supplied.
- Commercial tikka spice and Tabasco contribute salt and may add allergens; taste a cooked sample before adjusting.
AT THE TABLE
How to serve it
Use the linked portion on Grilled Gambas, or melt slices over steak, market fish, roast vegetables and warm bread.