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Adventures with Café de Paris Butter |
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#1 |
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Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
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Adventures with Café de Paris Butter
I first tried flavoured butter after seeing Jamie Oliver making it on telly. It's not online any more but this is similar:
http://www.jamieoliver.com/recipes/v...avoured-butter I used that recipe to toss vegetables in, to fry steaks, salmon, pork chops etc in, or to cook them any usual way and serve with a pat of flavoured butter on the top to slowly melt. Recently discovered that it’s a simplification of something called Café de Paris butter. History & recipe: http://www.classic.com.au/wizard/CParis.htm At first the number of ingredients seemed ridiculous, but I remembered Jamie saying you can make a batch and it’ll keep OK in the freezer for six months, and you just hack a piece off whenever you need it. Made it with half those quantities, i.e. with 500g of unsalted butter, and used all the listed ingredients except the Madeira. Experiments so far: frying steak, pork chops, salmon fillets in it - all terrific. Yet to try - baked fish in cooking foil parcel with a blob of it, tossing cooked veg in it, using it to make "garlic" bread. Who's got some other flavoured butter recipes and ideas for using it? |
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#2 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Looks like they kept going until they cleared out the cupboard
![]() Only one i've made is garlic butter. I make it regualrly and shot a bit into loads of different types of meals/cusines. |
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#3 |
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Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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Oh, I make a few regularly, but simpler, much simpler versions.
Roquefort butter Anchovy butter Garlic butter with added parsey Lemon butter with the juice and zest. What do I use them for ? I couldn't possibly say, but they seem to dissapear and there is only two of us. The anchovy butter is lovely on toasted bagette with red pepper soup. |
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#4 |
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Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
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Quote:
Oh, I make a few regularly, but simpler, much simpler versions.
Roquefort butter Anchovy butter Garlic butter with added parsey Lemon butter with the juice and zest. What do I use them for ? I couldn't possibly say, but they seem to dissapear and there is only two of us. The anchovy butter is lovely on toasted bagette with red pepper soup. |
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#5 |
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Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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About 250 gr soft butter and a small tin of anchovies.
I tend to use my hand blender to make more of a paste, but you can finely chop the anchovies and stir in the butter. Roll into a sausage shape in clingfilm and rest in fridge. Very complicated recipe, sorry.
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