Café de Paris butter is a crowd favourite, especially for those looking to elevate a dish and impress guests with an added burst of flavour.

Sarahjane Brown’s version of this classic French-inspired savoury sauce comes influenced from her Roux Brothers, UK experience.

Treat your favourite people with the perfect finishing touch for grilled steaks, seafood, or roasted vegetables.

Pictured above, a highlight from our new winter menu – Seared Abrolhos Island scallops, pickled kumquat, finished with the Café de Paris butter.

INGREDIENTS
500g Unsalted butter, room temperature
5 x Anchovies, finely chopped
50ml Tomato sauce
25ml Worcestershire sauce
½ bch Parsley, finely chopped
½ bch Dill, finely chopped
½ bch Tarragon, finely chopped
3 x Eschalots, finely chopped
2 x Garlic cloves, finely chopped
50g Capers, finely chopped
1tbsp Lemon thyme, finely chopped
½ Orange, zest
½ Lemon, zest
1tsp Curry powder
1tsp White peppercorn powder
1tsp Cayenne pepper
10g Sea Salt

METHOD
– Place room temperature butter into a mixer and whip until light and creamy.
– Add all remaining ingredients into the whipped butter and mix until combined.
– Place the butter mixture onto a piece of greaseproof paper, roll into a neat log and refrigerate.
– Slice into rounds to serve, or warm through to use a sauce.

Enjoy!