I still remember the first time I tasted Cafe De Paris butter. It was at a small, family-owned steakhouse on a rainy evening. I had ordered a simple grilled steak, expecting nothing extraordinary. When they brought it out topped with a golden, melting slab of butter, my taste buds exploded. Sweet, tangy, herby, and just a touch of spice-it transformed the steak into something cinematic. That experience stuck with me. Later, when I discovered Jamie Oliver’s version of Cafe De Paris butter, I knew I had to try making it myself.
This recipe isn’t just about butter. It’s about creating magic in your kitchen. It’s about taking a simple slab of butter and turning it into a flavor powerhouse that can elevate any dish, from steak to roasted veggies. Let’s dive into this culinary gem.
Jamie Oliver’s Cafe De Paris Butter Recipe
Jamie Oliver is known for taking classic recipes and giving them a fresh twist. His Cafe De Paris butter is no exception.
I love that this recipe doesn’t just rely on salt and pepper. Instead, it layers flavors like mustard, herbs, and spices so that each bite feels complex yet comforting. The butter melts perfectly over a hot steak, releasing a rich, savory aroma that fills the whole kitchen.
What makes Jamie’s version special is the attention to balance. You get creaminess from the butter, sharpness from mustard, warmth from spices, and a fresh pop from herbs. Making it yourself allows you to adjust flavors to your taste, which is one of the most satisfying parts of cooking.
Ingredients Needed
The first time I gathered ingredients, I was amazed at how few things you actually need, yet the flavor explosion is massive. Here’s what you’ll need for Jamie Oliver’s Cafe De Paris butter:
- Unsalted butter, softened (the base of everything)
- Dijon mustard or whole-grain mustard (adds tang and depth)
- Worcestershire sauce (gives a subtle umami kick)
- Lemon juice (brightens flavors)
- Paprika (smoky warmth)
- Curry powder (optional but adds a gentle exotic note)
- Garlic, finely minced (classic flavor booster)
- Anchovy fillets (surprisingly magical, adds savory depth)
- Fresh herbs like parsley, tarragon, chives, and chervil (adds freshness and aroma)
- Salt and black pepper (to taste, of course)
It’s a mix of pantry staples and fresh herbs. When I first chopped the herbs, I remember the kitchen smelling like a garden in spring. It’s simple, but the combination is transformative.
How To Make Jamie Oliver’s Cafe De Paris Butter
The first time I made this butter, I didn’t rush. I sat with the ingredients, tasting and adjusting as I went. Here’s how you do it:
- Soften the butter: Leave it at room temperature until creamy. Soft butter mixes more evenly.
- Prepare the flavor base: Mince garlic, chop herbs finely, and mash anchovies into a paste.
- Combine ingredients: In a bowl, mix butter with mustard, Worcestershire sauce, lemon juice, paprika, curry powder, garlic, anchovy paste, and herbs.
- Season: Add salt and freshly cracked black pepper. Taste and adjust.
- Shape: Scoop the mixture onto a sheet of parchment paper and roll into a log. Chill in the fridge until firm.
- Serve: Slice a disk and place over hot steak, fish, or roasted veggies. Watch it melt.
The first bite I took after letting it sit on a hot steak was unforgettable. The butter didn’t just coat the steak; it fused with it.
Ingredient Science Spotlight
When I first read about why each ingredient works, I was fascinated. Here’s the science behind the magic:
- Butter: Fat carries flavors and melts beautifully. It’s the canvas.
- Mustard: Contains allyl isothiocyanate, which gives heat and tanginess.
- Worcestershire sauce: Umami bomb thanks to anchovies and tamarind.
- Paprika & curry powder: Capsaicin and aromatic compounds stimulate your taste buds.
- Garlic & herbs: Sulfur compounds and essential oils create complex flavors.
- Anchovies: Provide glutamates for that ’savory’ depth.
Understanding this makes cooking more exciting. You realize that each ingredient doesn’t just taste good-it interacts with others to create layered flavors.
Expert Tips
I’ve learned a few tricks after countless batches:
- Always use room temperature butter for easier mixing.
- Chop herbs very finely; large pieces disrupt the texture.
- Taste as you go-anchovies can be salty, so adjust accordingly.
- Wrap tightly before chilling to prevent the butter from absorbing other fridge odors.
- Slice the butter cold for a perfect melting balance over hot dishes.
These small touches take the recipe from ’good’ to “wow”.
Recipe Variations
Once I mastered the classic, I started experimenting. You can easily tweak it:
- Spicy kick: Add a pinch of cayenne or chili flakes.
- Smoky twist: Use smoked paprika or a drop of liquid smoke.
- Citrus burst: Swap lemon juice for lime or add zest.
- Herb focus: Try rosemary or thyme for a different aromatic profile.
- Vegan version: Use a plant-based butter alternative, though flavors may be slightly different.
Every variation feels like a new adventure. I love trying them with grilled vegetables or even on warm bread.
Final Words
The first time I shared this butter with friends, the room went silent for a second when they tasted it. That moment reminded me why I love cooking: it’s simple ingredients creating moments of joy.
Making Jamie Oliver’s Cafe De Paris butter at home isn’t just a recipe-it’s a way to connect flavors, memories, and senses. It’s a small effort with huge rewards.
FAQs
What Is Café De Paris Butter?
Café de Paris butter is a rich and flavorful compound butter made with herbs, spices, and other ingredients like garlic, mustard, and anchovies.
Can I Make Jamie Oliver’s Café De Paris Butter Ahead Of Time?
Yes, you can make it ahead and store it in the fridge for a few days or freeze it for longer storage.
What Can I Serve Café De Paris Butter With?
It pairs well with grilled meats, roasted vegetables, or even spread on fresh bread.