Side Servings

Cafe de Paris butter

15 minutes

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

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).

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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