Cafe de Paris Butter

This is a "compound" butter, meaning that it is not just butter, but a compound or mixture of butter with herbs and spices.  They're fairly common and can be quite simple.  This one is not simple, but it is probably the best.  You encounter it abroad, in Australia, but never here in the U.S.  It is worth it. 

I've included the recipe for Maitre d'Hotel Butter in the New Orleans Barbequed Shrimp recipe.  You can just mix a few herbs into softened butter and it's likely to be pretty good.  Melted on steaks, chicken, chops, in pasta, or when a sauce you've made needs a little enrichment.

2 lbs butter

4 1/2 ounces  French Shallots

4 1/2 ounces  onions

3/4 cup white wine

1 3/4 ounces  anchovy fillets (drained)

1 tbsp  minced garlic

1 3/4 cup parsley

1/3 ounce sage

2/3 ounce fresh tarragon

1 teaspoon  marjoram

1 teaspoon thyme

3/4 tbsp English mustard

2 teaspoons curry

2 teaspoons paprika

4 teaspoons salt

3/4 teaspoon white pepper

3 1/3 tbsp lemon juice

2 teaspoons Worcestershire sauce

1. Finely chop onion and schallots.
2. Make them reduce along with white wine.
3. Mix with garlic, anchovies and all herbs.
4. Link all these ingredients with melted butter.
5. Mix quickly to make it foam.
6. Book in air-proof containers – or plastic wraps -  and keep in the fridge

If fresh herbs and spices are not available, you can use of dried ones with taking care of reducing their amount.
The english mustard can be replaced by any type of mustard.
Butter made with fresh herbs sustains a shorter time.

Tips:

If you freeze compound butter, do it in small portions that will allow you to dose more easily and to limit losses since like any other frozen product, it should not be refrozen.

Café de Paris Butter is recommended to accompany grilled meat and fish.
In the end, you can drop some compound butter in a deglazed sauce for example, or spread on croutons… You can use this tasty homemade butter directly on toasts too.