Created by Freddy Dumont in 1941 to accompany sirloin steak, and served in the Restaurant Café de Paris in Geneva, this herb/spice butter was an instant success. So much so that it was almost impossible to get into the restaurant for years. Few places if any have the original recipe. Our's which has been gradually developed over 20 years through research and testing in various professional kitchens is I think!!! pretty close and with only 25 ingredients and 24 hours preparation we doubt you'll want to make this one at home... just the bloody best butter to finish chargrilled fish, shellfish and especially steak. If you only ever try one compound butter then let this be it.
| Fresh | 100g | Serves 2-6 |
Ingredients: Organic butter (Milk), Tiptree tomato ketchup (tomatoes, sugar, wine vinegar, lemon juice, salt, spices) Dijon Mustard, capers, shallot, fresh parsley, fresh thyme, fresh tarragon, fresh chives, dried marjoram, dried dill, dried rosemary, garlic, anchovy (Fish), Brandy, Madeira, Worcestershire sauce (Barley, Fish), sweet paprika, curry powder, cayenne, white peppercorn, lemon juice and zest, orange zest, salt & pepper
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