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Cafe de Paris butter

By Hannah Lewry
4
Easy
15 minutes

Ingredients

  • 50 g caperberries
  • 2 garlic, cloves
  • 10 g parsley
  • 10 g basil
  • 10 g mint
  • 1 T Dijon mustard
  • 300 g butter, softened

Method

Finely chop 50 g caperberries, 2 cloves garlic, 10 g parsley, 10 g basil, 10 g mint and mix with 1T Dijon mustard.

Fold into 300 g softened butter and season. Mould into a cylindrical shape, wrap in clingwrap and chill to set.

Slice into rounds and serve with chargrilled steak (psst...learn how to cook steak perfectly here).