I remember the first time I tried Cafe de Paris butter-one of those moments that instantly transports you to a cozy bistro with candles flickering on the tables. It was on a rainy afternoon at a quaint French restaurant, and the butter arrived, gleaming golden on a warm plate. The flavor was a blend of savory, herbaceous, and just a hint of sweetness. I knew right then that I had to recreate it at home.
Cafe de Paris butter has this magical quality. It’s rich, creamy, and sophisticated, making it the perfect topping for steak, seafood, or even vegetables. But what makes this butter so special? It’s all about the layers of flavor. And Jamie Oliver’s version brings the best of those flavors to your kitchen in an easy, no-fuss way.
Jamie Oliver’s Cafe De Paris Butter Recipe
Jamie Oliver’s take on Cafe de Paris butter is one of the most accessible and flavorful recipes you’ll find. His recipe balances the richness of butter with the bright, herb-infused punch of spices. It’s simple to make and only takes a few minutes of prep, which is why I keep it on hand in my fridge for impromptu dinners.
Ingredients Needed
To make this butter, here’s what you’ll need:
- Unsalted Butter: The base of the recipe, where all the flavors will be absorbed.
- Garlic: Freshly minced for that sharp, aromatic base.
- Shallots: These add a subtle sweetness and a bit of complexity.
- Lemon Juice & Zest: For a touch of freshness and acidity.
- Worcestershire Sauce: A little bit of this goes a long way to bring depth and umami.
- Chili Flakes: Just a pinch for some heat.
- Paprika: Adds both color and a mild smokiness.
- Herbs: Parsley, tarragon, and chives are typical choices. They give the butter that herbal, green freshness.
- Anchovy Paste: A little secret ingredient to provide savory, umami goodness without being too fishy.
How To Make Jamie Oliver’s Cafe De Paris Butter
Making this butter couldn’t be simpler:
- Soften the Butter: Leave your butter out at room temperature for about 30 minutes before you begin. This makes it easier to mix and blend the flavors.
- Prepare the Aromatics: While the butter softens, finely chop the garlic, shallots, and herbs. The finer the chop, the smoother the texture of the butter.
- Mix Everything Together: In a bowl, combine the softened butter with the garlic, shallots, lemon zest, Worcestershire sauce, chili flakes, paprika, and anchovy paste. Use a fork or a spatula to blend everything together until smooth.
- Roll and Chill: Once everything is mixed, place the butter on a piece of parchment paper and roll it into a log shape. Twist the ends of the parchment paper tightly and refrigerate for at least an hour to let the flavors meld together.
- Serve: Slice off rounds of butter and serve it on steaks, grilled fish, or roasted vegetables.
Ingredient Science Spotlight
The magic of this butter lies in the combination of ingredients. Let’s break down why they work together:
- Unsalted Butter: The base fat that carries all the flavors. Unsalted butter is best so you can control the seasoning. It also gives a rich, creamy mouthfeel.
- Garlic & Shallots: These aromatics provide the savory foundation, but shallots offer a milder, sweeter flavor compared to onions.
- Lemon: The zest and juice balance the richness of the butter and the anchovies, preventing it from feeling too heavy.
- Worcestershire Sauce: This ingredient packs a punch with its vinegar, molasses, and spices, adding a deep umami quality to the butter.
- Chili Flakes: They add just the right amount of heat without overpowering the other flavors.
- Paprika: This adds not just flavor but also a slight smokiness, bringing complexity to the butter.
- Anchovy Paste: It’s a powerful flavor enhancer. It doesn’t make the butter taste fishy, but it adds a savory umami punch that elevates the overall flavor profile.
Expert Tips
- Don’t skip the resting time: Letting the butter chill for at least an hour is crucial. This helps the flavors to meld together and results in a smoother, more cohesive taste.
- Use room temperature butter: Cold butter won’t mix as well, and you’ll have clumps of spices that are harder to incorporate. Room temperature butter blends seamlessly with the other ingredients.
- Customizable heat level: Adjust the chili flakes according to your preference. If you like it spicier, add more. For a milder version, skip the chili flakes altogether.
- Fresh herbs are key: Fresh herbs like parsley, tarragon, and chives give the butter a bright, fresh flavor. Dried herbs won’t work the same way here.
- Keep it chilled: This butter can be stored in the fridge for up to a week, or in the freezer for longer. I make a big batch, roll it into a log, and slice off portions as needed.
Recipe Variations
- Vegan Version: Use plant-based butter as a substitute for the dairy butter. The flavor will still be rich, but without the dairy.
- Add Some Mustard: A teaspoon of Dijon mustard can add a tangy kick that cuts through the butter’s richness.
- Cheese Twist: Some people like to add grated Parmesan or pecorino to the butter for an extra layer of flavor.
- Herb Variations: If you’re not a fan of tarragon or chives, experiment with other herbs like basil or thyme to suit your taste.
- Spicy Kick: If you really love heat, try adding finely chopped fresh chili or a bit of cayenne pepper in place of the chili flakes.
Final Words
Jamie Oliver’s Cafe de Paris butter is one of those recipes that’s perfect for a quick, fancy dinner or as a delightful side for your steaks, roasted vegetables, or grilled fish. The best part is that you can make a big batch, refrigerate or freeze it, and always have a gourmet butter ready to elevate any dish.
What I love most about this recipe is how versatile it is. You can tailor the spices, herbs, and heat level to fit your personal taste. Once you’ve made it, you’ll never look at butter the same way again. It’s a simple ingredient, but when elevated, it transforms any dish.
FAQs
What Is Café De Paris Butter?
Café de Paris butter is a rich and flavorful compound butter made with herbs, spices, and a few secret ingredients. It’s perfect for steaks and grilled meats.
Can I Make Jamie Oliver’s Café De Paris Butter Ahead Of Time?
Yes, you can prepare it in advance and store it in the fridge for a few days or freeze it for longer use.
What Can I Use Café De Paris Butter On Besides Steak?
You can spread it on grilled veggies, seafood, or even use it to top baked potatoes or warm bread.