This recipe is just an idea of what Café de Paris butter might be. The real ingredients of the butter from the famous café in Geneva are a closely guarded secret. Apparently it is handed down from guardian to guardian. It was first made in 1930, and is now supplied to restaurants around the world from the original kitchen. At the Café de Paris, steak with the compound butter is the only main dish on the menu, such was its success.
Many, many different ingredients have been speculated, from ketchup to egg yolks to brandy, but for me the key is the curry powder which gives it such a distinctive taste and colour. I had some left over and have been using it up on Danish rye bread. It’s one of the few accompaniments that I’ve found that can hold their own against the dark, malty sweet-sourness of rye. This makes enough to accompany four steaks.
- 120g butter, left out of the fridge for 30 minutes to soften
- 1 garlic clove, crushed
- 1 teaspoon curry powder
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped capers
- 1 teaspoon chopped tarragon
- 1-2 teaspoons lemon juice
- A few drops of Worcestershire Sauce
- 1 tablespoon chopped parsley
- Combine all the ingredients but the parsley in a pestle and mortar and mix well.
- Once the ingredients are well combined, mix in the parsley.
- This will last for up to 1 week in the fridge, or can be frozen.