Spiced butter (Beure de café Paris)

1
Jan Nevejans

By
@SuppliesForMyKitchen

Today I want to share with you guys a recipe for beure de café paris. This is a real classic spiced butter, it’s real recipe (there is just one Café Paris) is still a secret but after a lot of tries after eating there, this one is pretty close to the real deal! The man who create this butter will tell you that the only way to eat it is on top of a nice grilled cut of beef. But it is also very well suited for fish (and vegetarian dishes!) and potoes for example!

suppliesformykitchen.com/...d-butter

Rating:

★★★★★ 3 votes

Comments:
Serves:
5
Prep:
5 Min
Cook:
5 Min

Ingredients

  • 2 Tbsp
    ketchup
  • 1 Tbsp
    dijon mustard
  • 1/2 Tbsp
    capres
  • 1
    shallot
  • 1 Tbsp
    chives
  • 2
    anchovies
  • 1 Tbsp
    cognac
  • 1 Tbsp
    madeira wine
  • 1 Tbsp
    worcestershire sauce
  • 1 pinch
    paprika
  • 10 Tbsp
    butter, unsalted

How to Make Spiced butter (Beure de café Paris)

Step-by-Step

  1. Place all the ingredients, except the paprika and butter, chopped in a bowl and mix together well.
    Season with the paprika, and some salt and
    pepper. Let stand for 24 hours in a warm place
    so the flavors can infuse.
  2. Using a wooden spoon, beat the infused
    mixture into the softened butter. Roll the
    butter in wax or parchment paper into a sausage
    shape, secure the ends, and chill until required.
  3. To serve, place a slice of the butter on the
    meat or fish. The butter will slowly melt
    over the food and add a wonderful flavor.
  4. It can also be used to create a wonderful flavor for your barbecue.Just rub the meat or fish in this butter or just let it melt on it just before serving.
  5. So you would ask, why this is the recipe you should use? Well, it’s very close to the original one, and it’s also a real taste challenge! Unless trained cooks, your guests will not be able to recognize a lot of the ingredients used because they all work together to create a NEW TASTE instead of combining them. So you can use it when it’s made directly but i strongly recommend to only use it after its infusion! You can even add a second infusion when the butter was added, this will only make it taste better!!

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