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Cafe de Paris Butter

Chef Shirley Boylan's favourite savoury recipe! See our interview with her here.

INGREDIENTS

 

1lb salted butter                               

2oz tomato ketchup                          

½ tsp mustard                                    

1oz capers                                        

1oz chopped shallots

½ tsp chopped parsley

½ tsp chives

½ tsp marjoram

½ tsp thyme

½ tsp rosemary

½ tsp tarragon

1 clove garlic

4 anchovy fillets

½ tsp brandy

½ tsp maderia

1 tsp worchester sauce

1 tsp paprika

½ tsp curry powder

½ tsp cayanne

¼ tsp crushed pepper

½ lemon juice & zest

½ orange juice & zest        

 

 

METHOD

 

  • Leave all to marinade together for 12 hrs then beat together mould into rolls in cling film and chill or freeze till required.

  • You can use whichever meat you prefer to marinade with the sauce.

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