Café de Paris butter

Café de Paris butter

By
From
Real Food by Mike
Makes
300 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 brown onion, finely diced
1 pinch sea salt
2 tablespoons vegetable oil
1 teaspoon curry powder
1 pinch white pepper
1/4 teaspoon ground ginger
250g unsalted butter
2 thyme sprigs
30g anchovies, finely chopped
30g salted capers, rinsed and drained well
1 garlic clove, crushed
1 tablespoon lemon juice
15g loosely packed basil leaves, finely shredded
20g flat-leaf parsley leaves, finely shredded
10g tarragon, finely shredded

Method

  1. In a frying pan over medium heat, sweat the onion and salt for 3 minutes in the oil until soft and translucent. Add the curry powder, white pepper and ground ginger and cook for 1 minute. Remove from the heat. Allow to cool.
  2. Transfer the cool spice mixture to a blender, along with the remaining ingredients, and blitz until smooth. Roll the butter into a cylinder in plastic wrap, label well and store in the freezer.
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