Cafe di Paris Compound Butter is the classic butter that is served atop a beautiful piece of steak that has been grilled to perfection. This butter can be found served at restaurants throughout the world.
Created in the 1940s in Switzerland, the distinct, Cafe di Paris flavors were originally based on a sauce, who’s ingredients are a well-kept secret.
Adding a slice of the butter to a still hot steak, allows it to melt and create its own sauce.
The butter is best served on a nice piece of prime rib, or a grilled piece of pork and served with a side of Buttery Cauliflower Mash or Sour Cream & Chive Broccoli Mash.
The recipe makes 10 serves, one serve is 1 tablespoon.
Ingredients for Making Your Cafe di Paris Compound Butter:
- 1 stick (4oz) of Butter, softened
- 2 tablespoons of Chives
- 1 tablespoon of Parsley
- 1 teaspoon of Dijon Mustard
- 1 clove of Garlic, crushed
- 1 teaspoon of Capers
- 1 Anchovy Fillet
- ½ Lemon, zest only and finely grated
- ½ teaspoon of Paprika
- ¼ teaspoon of Curry Powder
Instructions for Making Your Cafe di Paris Compound Butter:
- Add the butter to a mixing bowl.
- Finely chop the chives and parsley, as well as the capers and anchovy, and add to the butter.
- Add the remaining ingredients and mix well.
- Gently spoon onto a piece of cling film and roll into a log shape.
- Set in the fridge for 20 minutes before serving. Store in the fridge for up to 3 weeks or in the freezer for 3 months.
Easy Cafe di Paris Compound Butter
Rate it
Print Pin Share EmailUnit Conversion
Ingredients
- 4 ounces Butter
- 2 tablespons chives
- 1 tablespoon Parsley
- 1 teaspoon Dijon Mustard
- 1 clove garlic
- 1 teaspoon capers
- 1 anchovy fillet
- 1/2 Lemon zest only
- 1/2 teaspoon Paprika
- 1/4 teaspoon curry powder
Instructions
- Add the butter to a mixing bowl.
- Finely chop the chives and parsley, as well as the capers and anchovy, and add to the butter.
- Add the remaining ingredients and mix well.
- Gently spoon onto a piece of cling film and roll into a log shape.
- Store in the fridge for up to 3 weeks or in the freezer for 3 months.
Notes
Nutrition
To make a larger batch of Cafe di Paris Compound Butter, simply adjust the serving amounts in our easy to use recipe card above.
This is fantastic. I’ve been looking for a recipe for this. I made up one similar but without the anchovies. I’m also thinking of making up a dessert butter mix for pancakes, with natvia or norbu, and cinnamon.
Hi Sandie,
A dessert butter sounds really good. Glad we could help with this recipe!
Gerri