This Cafe De Paris butter is a fraud. First, it’s not even from Paris; it was invented in Geneva. Second, it’s just a fancy compound butter with a cool name and third – I just had a spoonful of this butter and forgot what I was saying.
The original recipe called for a ton of ingredients including anchovies, marjoram, shallots and curry powder along with a host of fresh herbs. I’ve taken a few liberties with the recipe below especially when it comes to the curry powder – What curry? Sambar curry powder? Chole Curry powder? Chicken curry powder? What is this universal ‘curry’ powder you speak of?
EQUIPMENT
One of my favourite attachments of the Nutri-blend is the chopper. Finely chopping anything is an absolute nightmare for me and herbs are at the top of my no-chop list. The Nutri-blend chopper does the job perfectly and in no time; all the while keeping my hands pretty clean! It takes about 2-3 seconds for the chopper to finely mince onions and it even finely chops ginger with ease. Most Indian foods require the holy trinity of green chillies, garlic and ginger and I’ve been running it through the Nutri-blend chopper and saving myself so much time. Herbs can be trickier since they can get stuck to the sides but all it requires is a scrape down and you’re good to go. Since the chopper blades can be separated, you don’t have to waste even a little bit of this delicious butter.
Shaping the Butter
Place the softened butter in the middle of some cling film and fold both sides over. Twist the ends of the cling film to close and roll back and forth until the butter forms a log. Refrigerate for a few hours until it solidifies. As the butter sits, the flavours also get a chance to develop further. Once it sets, just cut perfect rounds as and when needed.
What to eat it with
Try cooking potatoes with this butter or mix it into your mashed potato. Toast some bread topped with this butter or make an indulgent scrambled egg with it. Amp up pan roasted vegetables with a dollop of this butter. It’s butter; it goes with almost everything – Chicken, fish, lamb, veggies and even paneer!
RECIPE CARD
Makes: 1 cup of Butter
Time: 15 minutes + Chilling Time 1+ hours
Ingredients
- 1 cup Parsley
- 1 tsp Dijon Mustard
- 2 tsp Chives
- 1 Garlic Pod
- 1 tsp Worcestershire Sauce
- ½ tsp Lime Juice
- ½ tbsp Parmesan Cheese
- 1 cup of Softened Butter (about 220g)
- Freshly grated Black Pepper to taste
Method
- Wash, clean and dry the parsley and remove the stems.
- Add the parsley, dijon mustard, chives, garlic, worcestershire sauce and lime juice to the chopper of the Nutri-blend.
- Run the chopper until the ingredients are finely minced. Scrape the chopper down if needed.
- Add the butter and the parmesan and run the chopper until combined.
- Transfer the butter mix to a piece of parchment paper and shape into a log.
- Store in the fridge until hardened.
- Serve with fish, potatoes or your choice of protein.
Author: Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen.
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