Café De Paris Butter
Makes enough for: 1 batch Compound Butter
Ingredients
- 1 onion, finely chopped
- 20 mls finely chopped garlic
- 15 mls grated ginger
- 2,5 mls curry powder
- 60 mls white wine
- 200 g soft butter, cubed
- 1 gherkin, finely chopped
- 5 mls capers, finely chopped
- 2 anchovy fillets, chopped
- 30 mls finely chopped flat leaf parsley
Method
- Sauté the onions, garlic and ginger in a saucepan until soft and translucent
- Add the curry powder and dry fry for 1 minute
- De-glaze the pan with the wine and leave to cook until dry
- Set aside to cool
- Place the butter, gherkin, capers, anchovy, parsley and onion mixture in a food processor
- and blend until combined