Café de Paris Butter

Café de Paris butter is a classic that has remained popular since it was first created in the 1930s. Despite the name, it actually originated in Switzerland. Unlike other classic compound butter recipes, this one doesn’t have a known and standard recipe. In fact, the original “true” recipe is still kept secret to this day at Cafe de Paris, a restaurant in Geneva (where you can also buy the famous butter!). The butter is traditionally used on steaks — swap it out in our Ribeye Recipe — but feel free to get creative wherever you may want a flavorful butter!

Café de Paris Butter
makes a little over 1#

shopping list —

• 1# butter

• 2 shallot, minced

• 3 garlic cloves, minced

• 1 tbsp dijon

• 6 anchovy fillets

• 2 tsp paprika

• 2 tsp curry powder

• 1 bunch tarragon, chopped

• 1 bunch parsley, chopped

• Worcestershire sauce

• lemon zest and juice

• saute pan

equipment —

• robot coupe or food processor

• knife + cutting board

steps —

1. Pull the pound of butter to room temperature. Mince the shallot and garlic. Chop the tarragon and parsley. 

2. For best results, toast the curry powder in a pan until fragrant to bring out the flavor.

3. Place everything in the robot coupe except for the fresh herbs. Pulse until combined. 

4. Add the herbs and pulse again. 

5. Roll the butter.

The butter will last about 3 weeks in the fridge and up to 6 months in the freezer if wrapped well.