CAFE DE PARIS BUTTER

3 tablespoons olive oil
½ onion, chopped
1 tablespoon curry powder
125 g butter, softened
50 g parsley, chopped
1 clove garlic, crushed or finely grated
½ lemon, juiced
2 tablespoons Worcestershire sauce
3 anchovy fillets or 1 teaspoon anchovy paste
1 teaspoon capers
½ teaspoon Maldon or normal salt
1 teaspoon freshly ground black pepper
1 tablespoon thyme, chopped
½ teaspoon ground ginger
1 free range egg yolk

Heat the oil in small pan and sauté the onion with curry powder until soft.
Add the cooked onion to the remaining ingredients and blend until smooth.
Place the butter in baking paper and cool in the freezer until firm OR spoon into small silicone mould tray OR spoon into small ice cube trays. I prefer putting the butter onto clingwrap and shaping like a log, rolling it up in the plastic and securing the edges. Keep in the freezer until required.

Note:
I make this as double batch as it’s quite an effort to get the ingredients together.

Recipe posted by Elsabie Templeton
Photos: Elsabie Templeton