Butter or sauce? Or both…

Putting butter onto grilled meats seems either really bad or really good depending on how you feel about fat. I can tell you right now, butter on meat is genius.

Once you’ve mixed the butter with the flavourings of your choice (these can be completely diverse), shaped it, chilled it, sliced it and laid it lovingly on top of your steak/chicken/fish/vegetables/bread, the butter melts in the heat, turning into a rich, decadent sauce, imbued with flavour. Oh my God it’s so good.

The basics of making flavoured butters are:

  1. Soften 250g butter until very soft, but do not melt
  2. Prepare flavourings of your choice (see some ideas below)
  3. Mix together (you can do this by hand or in a food processor)
  4. Spoon onto clingfilm or baking paper, and roll into a sausage shape, about 3-5cm in diameter.
  5. Twist the ends together and refrigerate until needed (flavoured butters also freeze well)
  6. To serve, slice in 1cm slices, and lay on top of hot meat/vegetables, or spread on bread.

Simple and awe inspiring.

A few ideas for flavourings:

  • Horseradish and parsley – 2 Tbsp chopped parsley, 3 Tbsp horseradish
  • Rosemary, mustard and garlic – 2 cloves finely chopped garlic, 2 Tbsp seed mustard, 2 Tbsp chopped rosemary.
  • Garlic, parsley and lemon – 1/4 cup chopped parsley, zest of two lemons, 2 cloves garlic finely chopped
  • Chilli, coriander and lime – 1 red chilli deseeded and finely chopped, large handful coriander leaves finely chopped, zest of a lime.

My favourite flavoured butter is Cafe de Paris. It has a multitude of ingredients, which are all traditionally chopped by hand, but I just put everything into the food processor and blitz until it all comes together.

This is an amazing butter, and is well worth the effort.

CAFE DE PARIS BUTTER2016-11-29 20.08.21 HDR v1.jpg

500g butter
2 Tbsp tomato ketchup
1 Tbsp Dijon mustard
1 Tbsp capers in brine, rinsed and roughly chopped
3 x golden shallots, finely diced
2 Tbsp curly leaf parsley, finely chopped
2 Tbsp fresh chives, finely chopped
1 tsp dried marjoram
1 tsp fresh thyme leaves, lightly chopped
pinch of ground dried rosemary
1 clove garlic, finely chopped
4 anchovy fillets, finely chopped
1 tbsp brandy
1 tsp Worchestershire sauce
½ tsp sweet paprika
½ tsp curry powder
pinch of Cayenne pepper
juice of 1 lemon
1 tsp sea salt

  1. Combine all ingredients aside from butter in a food processor until finely chopped
  2. Add butter and blend to combine
  3. Spoon onto clingfilm or baking paper, and roll into a sausage shape, about 3-5cm in diameter.
  4. Twist the ends together and refrigerate until needed

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