Published: · Modified: by Lee-Ann · 21 Comments
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Cafe de Paris Butter - place a slice of this gorgeously savoury compound butter onto your warm steak and watch it melt into a river of butter sauce. Perfect to keep in your freezer!
For me, Cafe de Paris butter is the king of flavoured or compound butter. It's a savoury combination of garlic, herbs, mustard and lemon (to name a few!), the exact recipe being a long-held secret. The perfect steak butter, that turns into a gorgeous Cafe de Paris sauce once it hits your warm steak. So divine! Plus it's "no cook" - as a cook I love that! Keep some stashed in your freezer for your next steak dinner!
This is my version of the legendary butter - I've used commonly found ingredients which you will most likely have available which makes this amazing flavour combination accessible without having to have gourmet ingredients on hand.
Table of Contents
Ingredients you will need for this recipe
- unsalted butter
- dijon mustard
- fresh garlic
- chives
- flat leaf parsley
- worcestershire sauce
- lemon juice
- parmesan cheese
- fine salt
- pepper
*Please see the recipe card below for exact quantities and detailed instructions
What is Cafe de Paris butter
Cafe de Paris butter is a compound butter made with a combination of herbs, spices and various other savoury condiments. It is usually shaped into a log and then chilled, which slices are taken off to be placed onto a hot steak which then melts into a sauce.
How to make this steak butter recipe
- Add slightly softened butter to a bowl.
- Then add remaining ingredients to the butter.
- Mix well with a fork to combine.
- Shape into a log and wrap in baking paper or plastic wrap and refrigerate.
Other add-in ideas
- anchovies or capers - these are both salty additions, so you may want to adjust the amount of additional salt (I have used worcestershire sauce in my recipe, which contains anchovies).
- tomato paste
- paprika
- cayenne pepper
My top tips for making this recipe
- I have used unsalted butter so that you are able to control the amount of salt that's in the finished butter.
- This recipe makes 10 slices or serves of flavoured butter - each serve is approximately a tablespoon.
- You can slice the butter into serves, then freeze for later use.
- Also a great addition to mashed potato, just add some on top - tastes ah-mazing!!!
More no-cook sauce recipesyou may enjoy
Mustard and Garlic Sauce -a super simple no cook butter sauce with mustard, garlic and chives. Just melt, mix and serve!
Mint Chimichurri - a flavour packed no-cook sauce full of fresh herbs with a touch of chilli.
📖 Recipe
Cafe de Paris Butter
Cafe de Paris Butter - place a slice of this gorgeously savoury compound butter onto your warm steak and watch it melt into a river of butter sauce.
Print Pin Rate
Total Time: 15 minutes minutes
Serving: 10
Calories: 147kcal
Author: Lee-Ann Grace
Ingredients
- 200 g unsalted butter slightly softened (7 oz)
- 2 teaspoon dijon mustard
- 1 garlic clove crushed
- 2 teaspoon finely chopped chives
- 1 cup flat leaf parsley very finely chopped
- 1 teaspoon worcestershire sauce
- 1 teaspoon lemon juice
- 2 teaspoon finely grated parmesan cheese
- ½ teaspoon fine salt
- a few grinds of fresh black pepper
Instructions
Add slightly softened butter to a bowl.
Then add remaining ingredients to the butter and mix well to combine (I use a fork for this).
Shape into a log and wrap in baking paper or plastic wrap and refrigerate.
Notes
- I have used unsalted butter so that you are able to control the amount of salt that's in the finished butter.
- This recipe makes 10 slices or serves of flavoured butter - each serve is approximately a tablespoon.
- You can slice the butter into serves, then freeze for later use.
- Also a great addition to mashed potato, just add some on top - tastes ah-mazing!!!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Calories: 147kcal
Reader Interactions
Comments
- Tanina
Благодарю!
Reply
- Lee-Ann
My pleasure, Tanina!
Reply
- Kerryn Estrada
So good!Reply
- Lee-Ann
Thanks Kerryn! It's a fave here at home too, I always have a log in the fridge. L x
Reply
- Dad’s kitchen
After my big fail last night with Kung Pao chicken I needed a rescue dish ……. OMG this was so easy to make and D E L I C I O U S ….. Being a typical male I softened the butter way too much so I improvised & used a small cupcake tray to scoop butter into ….. this worked a treat. Thanks for the recipe will definitely be making this again 🤤Reply
- Lee-Ann
Nice improvisation! Glad you enjoyed the butter!
Reply
- M Reiser
Hello! I would like to try your recipe, but I am confused a little on the garlic. If I use a crushed clove, it will end up in one place in the butter as a whole, crushed piece. Should I mince it instead for even distribution throughout the butter log?
Thanks so much.Reply
- Lee-Ann
When I specify crushed garlic in the recipe (and others), it would be a clove of garlic that I have put through a garlic crusher. Image 2 in the process shots will show you what I mean (the top right of the photo has a dish with salt, pepper, mustard and the crushed garlic). Hope this helps! L x
Reply
- Jeff Jones
Awful. 1 cup parsley? It ended up like a pile of cut grass on my plate.
Reply
- Lee-Ann
Hi Jeff, sorry this recipe didn't work out for you! The cup of parsley is measured then it's finely chopped (as written in the recipe) - it sounds like you may have measured out a cup of finely chopped parsley, which I agree would be a lot of parsley!
Reply
- Tatiana Popescu
Did not make it yet, but just from reading it, it looks amazing.Reply
- Lee-Ann
Thanks Tatiana!
Reply
- Kylie Mark
Just made this, and it sure tastes delicious! Can't wait to try it with steak.Reply
- Lee-Ann
Thanks Kylie!
Reply
- Mike
Consider replacing the parmesan and salt with 4 anchovy fillets and adding a tablespoon of curry powder for a deeper richness.
Reply
- M
This is not an Australian cuisine is it?
Reply
- Mike
Australian?
Reply
- Stephen
I just made your Cefe de Paris butter.It was wonderful! I use to live in Geneva, Switzerland and went to the orginal Cafe de Paris many times. Your recipe brought back some great memories!
Additionally, I made this part of a steak dinner for a friend and she not only raced about it but also wanted the recipe.
Kudos!
Reply
- Lee-Ann
Stephen, THANK YOU so much! Such an awesome compliment, and I’m really glad my humble little recipe brought back those memories. PS: You’ve made my day (and my year!) - it’s New Year’s Day here in Aus and yours is my first comment of 2021 - a great way to start 🙂
Thanks again L xReply
- M
Did it taste like the one at Cafe de Paris in Geneve?
Reply
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[…] Dover Sole was thick and meaty, with a lovely Café de Paris herb butter, which melted slowly as I carefully prised the superb flesh away from the bone. The […]
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