the Sage Test Kitchen

Essential Café de Paris Butter

Name: Essential Café de Paris Butter
Cook time: 900 s
Total time: 3600 s
Yield: Makes 250g
Ingredients: 2 shallots - peeled; 2 cloves garlic - peeled; 280 g unsalted butter - chopped, at room temperature, divided; 4 anchovy fillets; 15 g flat-leaf parsley leaves; 1 tsp curry powder; ½ tsp coarse salt; ½ tsp freshly ground black pepper; 2 tbsp fresh lemon juice; 2 large egg yolks

The best kept secret of high-end restaurants, this luxurious butter is flecked with parsley, shallots and garlic with a secret ingredient of anchovy umami and fresh lemon. The end result is a rich butter that will bring a little understated glitz and glamour to any dish.

1 hr total time

15 mins active time

Easy

Makes 250g

Ingredients

Measurements:

2 shallots
peeled
2 cloves garlic
peeled
280 g unsalted butter
chopped, at room temperature, divided
4 anchovy fillets
15 g flat-leaf parsley leaves
1 tsp curry powder
½ tsp coarse salt
½ tsp freshly ground black pepper
2 tbsp fresh lemon juice
2 large egg yolks

Instructions

1Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the shallots and garlic and process until finely chopped, scraping down the side occasionally.
2Place a small saucepan over medium heat, add 60g of the butter and melt. Add the shallots and garlic and cook, stirring occasionally for 10 minutes, or until softened. Remove from the heat and cool to room temperature.
3Place the anchovies, parsley, curry powder, salt and pepper in the processor bowl and process until finely chopped. Add the confit shallots, remaining 220g butter, lemon juice and egg yolks and process to combine, scraping down the side occasionally.
4Place a large piece of plastic wrap on the bench top and spoon the butter mixture in the centre. Wrap the butter in the plastic wrap and roll into a log, approximately 3.5cm in diameter. Place in the freezer for 45 minutes to chill.
Tip: Butter can be stored in the freezer for up to 1 month.
5Your Parisian butter is ready to slice and your passport to flavour is set to go. Will it be a classic seared steak, grilled chicken or baked potatoes? Maybe a lamb roast, creamy polenta or some ravioli. Cut off a slice whenever something needs a touch of pzazz.