café de paris butter

  • 250g unsalted butter, chopped and softened
  • 4 anchovy fillets
  • 2 tablespoons baby capers
  • 1 clove garlic, crushed
  • 1 cup flat-leaf parsley leaves
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • ½ teaspoon sea salt flakes
  • cracked black pepper
  • roasted chat (baby) potatoes, to serve
  1. Place the butter, anchovies, capers, garlic, parsley, Worcestershire sauce, tomato paste, salt and pepper in a small food processor and process until finely chopped.
  2. Place the café de Paris butter on a sheet of non-stick baking paper and shape into a log. Roll to enclose, twisting the ends to seal. Refrigerate for 2 hours or until firm.
  3. Toss slices of the butter with potatoes to serve. Makes 1 log.

Tip: You can keep extra butter wrapped and refrigerated for up to two weeks.

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