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Jamie Oliver’s Café de Paris Butter

Jamie Oliver’s Café de Paris Butter
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Café de Paris Butter is a rich, herbaceous compound butter that originated in Switzerland. Jamie Oliver’s version combines butter with a blend of fresh herbs, spices, mustard, and capers, creating a bold and complex flavor profile. It’s perfect for melting over grilled meats or adding a burst of flavor to simple dishes.

Ingredients

Scale
  • 250g unsalted butter, softened
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato ketchup
  • 1 tbsp capers, finely chopped
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh tarragon, finely chopped
  • 1 tsp smoked paprika
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper (optional, for heat)
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Salt and black pepper, to taste

Instructions

Step 1: Prepare the Ingredients
Ensure all ingredients are finely chopped or minced for a smooth texture.

Step 2: Combine the Ingredients
In a mixing bowl, combine the softened butter, Dijon mustard, Worcestershire sauce, tomato ketchup, capers, shallot, garlic, parsley, chives, tarragon, smoked paprika, turmeric, coriander, cayenne pepper (if using), lemon zest, and lemon juice. Mix well until everything is evenly incorporated.

Step 3: Season the Butter
Taste the mixture and adjust the seasoning with salt and black pepper as needed.

Step 4: Shape the Butter
Spoon the butter mixture onto a sheet of plastic wrap or parchment paper. Roll it into a log shape, twisting the ends to seal. Alternatively, you can pack it into a small bowl or ramekin.

Step 5: Chill the Butter
Refrigerate the butter for at least 1 hour to firm up, or freeze for longer storage.

Step 6: Serve
Slice the butter into rounds or scoop it onto grilled steaks, vegetables, or bread. Let it melt slightly before serving.

 

Find it online: https://britishrecipeshub.co.uk/cafe-de-paris-butter/