A classic French bistro recipe, Café de Paris butter is a delicious combination of anchovies, tarragon, garlic and Dijon mustard. It’s wonderful on steak, chicken and even fish.
Prep time: 15 mins plus chilling
Ingredients:
– 200g butter, softened
– 3 brown anchovy fillets
– 1 Tbsp baby capers
– 1 Tbsp fresh parsley
– 1 Tbsp fresh chives
– 1 tsp fresh or dried tarragon
– 1 small garlic clove, minced
– 1 tsp Dijon mustard
– 1 tsp Worcestershire sauce
– 2ml paprika
– 1tsp lemon juice
– Sea salt and black pepper
Method:
Finely chop the anchovies, capers, parsley, chives and tarragon (if using fresh) and add to the softened butter along with the garlic, mustard, Worcestershire sauce, paprika and lemon juice.
Mix thoroughly and add salt and pepper to taste. Spoon the butter over a piece of baking paper and roll into a sausage shape. Refrigerate until firm and slice over sirloin steak hot from the braai.
