Cafe De Paris Butter
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- Опубликовано: 21 авг 2024
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Ingredients:
500g butter
30g tomato sauce
15g dijon mustard
15g capers
6og chopped eschalots
50g fresh parsley
20g fresh chives
10g fresh basil
20g fresh tarragon
10g fresh thyme
1 clove crushed garlic
6 anchovy fillets
1 tblsp cognac
1 tblsp madeira
1/2 tsp worcestershire sauce
1/4 tsp smoked paprika
1/4 tsp curry powder
pinch cayenne pepper
1/4 tsp white pepper
1/2 tblsp salt
juice of 1/2 lemon
zest of 1/2 lemon
zest of 1/2 orange
Blend dry ingredients until minced and well combined. Add cubed butter and blend until well combined. Add wet ingredients and blend until well combined.
This butter will keep refrigerated for up to 3 months, and in the freezer for 6.
Enjoy !
The recipe above makes FAR more than what you see in the video. I followed the recipe to the letter (yes, there are 22 ingredients, not counting the butter). It came out great! But I made two HUGE logs from the recipe. It's okay because it can be frozen and will last for months. I really like the technique of twirling the log in the cling wrap. It results in uniform thickness.
very nice cafe de paris butter
Your technique sounds just fine.I find my 'rustic' style works well for me. :)
Thanks for commenting.
ScottsFoodChanmn
Oh yes, Thank you!!
I was eating the best Chicken cordon bleu ever and was WTF is so goods about this? This sauce? extended shopping list this week.
Café de Paris sauce.
Don't let the amount of butter turn you off!
You use a very small amount of it for a serve. I gave most of it away to friends and family, and still had enough to top 20 steaks if i wanted :)
Looks good scotty
Gracias, voy a intentarlo!!
Yeah it is pretty good. Hope it went well , thanks for watching :)
you are cool man.....we also make same like this in our restaurant.......
Thank you man
Cheers :)
Then my job here is done! ;)
hope it helped :)
You are correct for the ingredients but wrong in the way to proceed.
first the parsley and other herbs mus be dry with a towel if you want to have it small cut add a little bit of spices in powder such the curry of madras paprika (black)pepper so it will take the residual moisture and give you a nice cut (provided that your blade is sharp)
then add the anchovy and lemon /orange zest maximum speed then all the liquids and the salt the herbs will pump the liquid and then the butter medium speed
Not at all pal. I lived in Paris and Geneva!
Doesn't taste like cafe de paris butter....
You right ! This is not the original Mr Bourbier recipe from the Coq d'Or restaurant in Geneva.
NO ! The Café de Paris butter is not french, but Swiss...
C'est pas du beurre café de Paris ça mon gars, il y a des trucs en trop et il manque des trucs, mais je ne vous dirais pas quoi !
too much butter :(