Compound butters: café de paris

Compound butters: café de paris

By
From
Ben's BBQ Bible
Makes
600 g
Photographer
Billy Law

Ingredients

Quantity Ingredient
500g unsalted butter, at room temperature
1 tablespoon dijon mustard
1 tablespoon chopped dill
1 tablespoon chopped tarragon
1 teaspoon chopped flat-leaf parsley
2 tablespoons very finely chopped shallots
1 garlic clove
1 garlic clove, finely chopped
1 teaspoon curry powder
1 teaspoon smoked paprika
3 anchovy fillets, finely chopped
1 tablespoon worcestershire sauce

Method

  1. Whip the softened butter until light and fluffy, using the balloon whisk attachment of an electric mixer.
  2. Add the remaining ingredients and combine well by whisking slowly.
  3. Once well combined, transfer the butter mixture onto a sheet of foil, lined with baking paper.
  4. Shape the butter into a thick sausage, then fold the paper and foil over. Tighten into a solid sausage shape and twist the ends to seal.
  5. Place in the freezer to harden.
  6. To use, simply cut off some butter discs with a sharp knife, then unwrap them.
  7. Allow to soften at room temperature, then serve on top of hot grilled meat or seafood.
  8. The butter will keep in the freezer for several months.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again