Breville Test Kitchen
Essential Café de Paris Butter
The best kept secret of high-end restaurants, this luxurious butter is flecked with parsley, eschalots 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.
the Paradice™ 9
+1 more appliance
1 hr total time
15 mins active time
Easy
Makes 9 oz
Ingredients
Measurements:
2 eschalotspeeled
2 cloves garlicpeeled
10 oz unsalted butterat room temperature, chopped, divided
_376x500.jpg)
4 anchovy fillets
½ cup 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 eschalots and garlic and process until finely chopped, scraping down the side occasionally.
- 2Place a small saucepan over medium heat, add 2 oz of the butter and melt. Add the eschalots 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 eschalots, remaining 8 oz 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 1½-inch 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.