the Breville Test Kitchen
Essential Café de Paris Butter
the Paradice™ 9
+3 more appliances
1 hr total time
15 mins active time
Easy
Makes 9 oz
Ingredients
Measurements:
2 shallotspeeled
2 cloves garlicpeeled
10 oz unsalted butterat room temperature, chopped, divided
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4 anchovy fillets
½ cup flat-leaf parsley leaves
1 tsp curry powder
½ tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp fresh lemon juice
2 large egg yolks
Instructions
- 1
Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the shallots and garlic and process until finely chopped, scraping down the side occasionally.
- 2
Place a small saucepan over medium heat, add 2 oz of the butter and melt. Add the shallots and garlic and cook, stirring occasionally for 10 minutes, or until softened. Remove from the heat and cool to room temperature.
- 3
Place the anchovies, parsley, curry powder, salt and pepper in the processor bowl and process until finely chopped. Add the confit shallots, remaining 8 oz butter, lemon juice and egg yolks and process to combine, scraping down the side occasionally.
- 4
Place a large piece of plastic wrap on the countertop and spoon the butter mixture in the center. Wrap the butter in the plastic wrap and roll into a log, approximately 1½-inch in diameter. Place in the freezer for 45 minutes to chill.
Tip: Butter can be stored in the freezer for up to 1 month. - 5
Your Parisian butter is ready to slice and your passport to flavor is set to go. Will it be a classic seared steak, grilled chicken or baked potatoes? Maybe a lamb roast, creamy polenta or some ravioli. Cut off a slice whenever something needs a touch of pzazz.
