Cafe de Paris butter is a classic, aromatic compound butter that originated in Geneva but was popularized in many European bistros. Jamie Oliver’s take on this flavorful butter combines fresh herbs, spices, and a touch of acidity to create a rich, savory condiment that elevates steak, seafood, and grilled vegetables. It works beautifully because the butter melts slowly, releasing its complex flavors and adding a luxurious finish to any dish.
Ingredients
- 125g unsalted butter, softened
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp capers, finely chopped
- 2 anchovy fillets, mashed (optional but traditional)
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh tarragon, finely chopped
- 1 tsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves
- 1 tbsp lemon juice
- 1 tsp paprika
- Pinch of cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Start by softening the butter at room temperature until it is easily spreadable but not melted.
- In a small bowl, combine the finely chopped shallot, minced garlic, Dijon mustard, Worcestershire sauce, chopped capers, and mashed anchovies. Mix well to create a flavorful base.
- Add the fresh herbs (parsley, tarragon, chives, thyme) to the bowl with the base mixture. Stir until the herbs are evenly distributed.
- Mix in the lemon juice, paprika, and cayenne pepper (if using) for a subtle heat and acidity that balances the richness of the butter.
- Gradually add the softened butter to the mixture, stirring thoroughly to combine everything into a smooth, uniform compound butter.
- Season with salt and freshly ground black pepper to taste, adjusting seasoning carefully because Worcestershire sauce and anchovies add saltiness.
- Lay a piece of cling film or parchment paper on a flat surface. Spoon the butter mixture onto it and shape into a log about 2-3 inches in diameter.
- Roll the butter tightly in the cling film, twisting the ends to seal. Chill in the refrigerator for at least 2 hours or until firm before slicing.
- When ready to serve, slice rounds of the butter and place on hot steaks, grilled fish, or vegetables so it melts deliciously over the top.
Tips
- Substitutions: If you prefer a milder flavor, omit anchovies and reduce Worcestershire sauce. For a vegan option, use a plant-based butter substitute but note the flavor profile will differ.
- Herbs: Use fresh herbs for the best flavor. If you only have dried, reduce quantities by about one-third and add a splash of lemon juice to brighten the taste.
- Storage: Keep the butter wrapped tightly in the fridge for up to 2 weeks or freeze it for up to 3 months. Slice from frozen as needed.
- Common mistakes: Avoid using melted butter as it won’t re-solidify properly. Also, finely chop all ingredients to ensure the butter spreads smoothly and flavors are evenly distributed.
Serving Suggestions
Cafe de Paris butter is traditionally served melting on top of a perfectly cooked steak, such as a ribeye or sirloin, adding a burst of flavor with every bite. It also pairs wonderfully with grilled or pan-seared fish like salmon or sea bass, enhancing their natural richness. For a vegetarian option, try it melted over roasted or grilled vegetables such as asparagus, mushrooms, or corn on the cob. Additionally, it can be used as a decadent spread on warm crusty bread or melted into baked potatoes for an indulgent side.
Variations
You can customize Cafe de Paris butter by experimenting with different herbs and spices. For instance, adding fresh dill and lemon zest makes it excellent with seafood. Incorporating smoked paprika or chipotle powder gives a smoky twist perfect for barbecue dishes. For a Mediterranean flair, try including sun-dried tomatoes and basil. Some recipes swap anchovies for anchovy paste or omit them entirely for a vegetarian-friendly version. Adjust the heat level by varying the amount of cayenne pepper or adding a pinch of freshly ground black pepper to suit your taste.
Storage and Reheating
Store Cafe de Paris butter tightly wrapped in cling film or in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze the butter log wrapped in parchment and then foil or a resealable freezer bag for up to 3 months. When ready to use, thaw the butter overnight in the refrigerator or slice it directly from frozen and place on hot food to melt. Reheating is not necessary; the butter is designed to melt naturally on warm dishes. Avoid microwaving as it can cause the butter to separate and lose texture.
Frequently Asked Questions
What makes Cafe de Paris butter different from regular herb butter?
Unlike simple herb butters, Cafe de Paris butter includes a complex mix of ingredients like anchovies, capers, mustard, Worcestershire sauce, and a blend of fresh herbs and spices. This creates a distinctive umami-rich, tangy, and aromatic profile that enhances grilled meats and seafood more intensely than plain herb butter.
Can I make Cafe de Paris butter ahead of time?
Yes, it’s ideal to prepare this butter at least a few hours in advance, or even a day before serving. This resting time allows the flavors to meld and deepen. It can be stored in the fridge or freezer until needed, making it a convenient make-ahead addition to your meals.
Is anchovy essential in this recipe?
While anchovies are traditional and contribute a savory depth, they can be omitted for those who dislike them or need a vegetarian option. The Worcestershire sauce and capers help maintain some of the umami flavor, but the butter will be milder without anchovies.
How do I adjust the seasoning if the butter tastes too salty?
If the butter turns out too salty, try adding a little extra softened unsalted butter to mellow the saltiness, or serve with a neutral side like plain steamed vegetables or potatoes. Also, be cautious with added salt because Worcestershire sauce and anchovies already contain salt.
Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter so you can control the salt level precisely. Using salted butter risks making the final compound butter overly salty, especially with the other salty ingredients. If you only have salted butter, reduce or omit added salt and taste carefully as you mix.
What dishes pair best with Cafe de Paris butter?
Steaks are the classic pairing, especially grilled or pan-fried cuts like ribeye, sirloin, or filet mignon. It also complements seafood such as grilled salmon or shellfish, roasted vegetables, baked potatoes, and even warm crusty bread. The butter’s richness and herbaceous notes add an elegant finish to many dishes.
How finely should I chop the herbs and other ingredients?
Chop everything as finely as possible to ensure the butter has a smooth texture and the flavors distribute evenly. Large chunks can affect the spreadability and mouthfeel. Using a sharp knife or a food processor briefly can help achieve the right consistency without bruising the herbs.
Can I add other spices or aromatics to Jamie Oliver’s Cafe de Paris butter?
Absolutely. The recipe is versatile. You might add a pinch of smoked paprika, a dash of mustard powder, or a splash of brandy or cognac for complexity. Just remember to balance additions with the core flavors so the butter remains harmonious.
Is this butter suitable for grilling or cooking directly on heat?
Cafe de Paris butter is best used as a finishing butter, melting over hot cooked food rather than cooking with it directly. Cooking the butter over high heat can cause it to burn and lose its delicate flavors. Instead, add it just before serving for maximum impact.
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