Ingredients
3 tsp light tasting olive oil ¼ small brown onion, finely diced 10g Indian style curry powder 125g unsalted butter, softened 1 small handful parsley leaves 1 clove garlic, crushed Juice of ½ lemon 2 tsp Worcestershire sauce 3 anchovy fillets ½ tsp baby ca
- 10 grams Oliver oil, Light tasting
- 1/4 brown onion
- 10 grams Indian style curry powder
- 125 grams unsalted butter, Softened
- 1 Small handful of parsley leaves
- 1 clove garlic
- 1/2 lemon juice
- 2 teaspoon Worcestershire sauce
- 3 anchovy fillets
- 1/2 teaspoon baby capers, Rinsed
- 1/2 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 small handful basil leaves
- 1 Small handful thyme sprigs leaves
- 1/2 teaspoon ground ginger
- 1 egg yolk
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1) Chop onion & garlic. 2 seconds speed 7
2) Add olive oil & curry powder. Sauté 3min, 100 degrees, speed 1
3) Set aside to cool
4) Once cooled, add all remaining ingredients. Mix 10 seconds speed 5
5) Roll Cafe de Paris Butter into a 2 inch diameter log, wrap in plastic wrap and refrigerate until firm. Any unused butter can be frozen if it is not going to be used within a week or so.
** To serve, slice Cafe de Paris Butter into rounds (and bring to room temperature) before serving on top of hot steaks. Allow the butter to melt into a sauce.
Tip
This recipe has been adapted for the thermomix from the Wholesome Cooks version of Neil Perry's Cafe de Paris.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
apart from the long contents list it looks fairly easy
Amanda