Café de Point Butter

11:30 am on 9 September 2013

Ingredients

  • 1kg lightly salted butter - creamed separately
  • 20g Dijon mustard
  • 1 tbs Madeira
  • 1 tbs brandy
  • 1 tbs each of fresh parsley, chives & tarragon - finely chopped
  • ½ tbs coriander - finely chopped
  • Juice 1 lemon
  • Zest 1 lemon
  • Splash of Worcester sauce
  • 8 anchovy fillets (optional)
  • 10g salt and 5g white pepper

Method

Combine thoroughly, mould into logs and wrap in foil. Deep freeze until needed. Delicious on your favourite steak.

From Nine To Noon

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