Savoury butter, Café de Paris style
Keep rolls of your own home made savoury butter in your freezer, take out and cut as many slices as you need while you are cooking. It will elevate any piece of meat, both visually and taste wise, and it is an easy way to up your fats.
There are many versions of this exclusive butter, which original recipe is still a well kept secret, but here is my take:
300 grams / 10.5 ounces salted butter (if unsalted, just add more salt later)
2 egg yolks
1 small clove crushed garlic
1 finely chopped shallot
2 tbsp finely chopped chives
1 tbsp lemon juice
1 tsp Dijon mustard
0.5 tsp each of dried oregano, sage, marjoram, tarragon and paprika
1 pinch of salt
1 pinch of white pepper
2 tbsp heavy whipping cream
2 tbsp heavy whipping cream
Let the butter get room temperatured, then add all ingredients and mix together well.
Form three rolls and put in plastic foil.
Let a slice melt on a piece of steak, looking gorgeous.
Or put some in a pot, add heavy whipping cream, heat while stirring and you have a perfect sauce in no time!