Ryan's Café de Paris Butter



1 kg butter - diced
1 tb tomato ketchup
1 tb Dijon mustard
1 tb capers
1/2 red onion
1 small bunch curly parsley
1 bunch fresh chives
1 tsp dried dill
1 tsp fresh thyme
1 garlic clove - chopped
8 anchovies
1 tb brandy
1 tb Madeira
1 tsp Worcestershire sauce
1/2 tsp sweet paprika
1/2 tsp curry powder
Pinch cayenne
1 tsp ground black pepper
juice 1 lemon
zest of 1/2 lemon
zest 1/4 orange
1tsp salt


Mix all ingredients with the exception of butter in a glass bowl and leave to marinate for 24 hours at room temperature (a slight fermentation occurs).

Purée the mixture in a food processor. Add the butter and process briefly until combined. It is customary to form the butter into a log, freeze it and cut off slices as you need them. It will keep for several months in the freezer.

This recipe will make enough for at least 25 portions which is a lot – however with so many ingredients it certainly makes sense to prepare in bulk!