Café de Paris butter

A really traditional accompaniment to a perfectly grilled steak. There are a million different recipes but this is my version. I believe a lot of café de Paris butter recipes have a huge list of ingredients which go missing and clash so each of the ingredients below all stand alone and have their unique flavours. You can make a large batch and keep it in the fridge for up to 2 weeks even with the anchovies. In earlier cooking years in France Anchovies where dried, crushed and used as an alternative to salt in seasoning.

Ingredients

50g chopped anchovies

50g chopped parsley

50g chopped chives

50g chopped tarragon 50g

50g chopped capers

25ml Worcestershire sauce

300g softened butter

1 Lemon zested and juiced

Method

• 1. Either roughly chopp your ingredients of add all to a blender and pulse for 20 sceonds.
  
• 2. Roughly dice all the butter and leave to room temperature.
• 3. Add to the food processor and pulse again until the ingredients are combined.
• 4. On your kitchen bench roll out Glad wrap (cling film) and put the butter mixture onto the Glad wrap then roll tightly into a sausage shape. Chill and use as required.