1 lb salted butter, soft
3 shallots, finely chopped
8 cloves garlic, minced
1/4 c white wine
1 tsp dijon mustard
freshly ground pepper, to taste
1 T blue cheese
1 tsp cayenne
1 T lemon juice (1/2 lemon)
3 anchovy fillets, roughly chopped
1 T gherkin, roughly chopped
1 T capers. roughly chopped
1 bay leaf. finely chopped
1 T thyme leaves, finely chopped
2 T dill, finely chopped
2 T parsley, finely chopped
2 T tarragon, finely chopped
2 T chives, finely chopped
1 tsp salt
Cook the shallots and garlic in a bit of the butter 3-5 minutes. Add the wine, mustard, pepper, cheese, cayenne and lemon juice, turning up the heat and stirring continuously until reduced to a paste. Set aside. Blend all the other ingredients with the remaining butter by hand. Add the shallot mixture and blend together gently by hand.
Form butter back into sticks, wrap in plastic wrap and freeze. Keep in freezer until ready to use. Our first experience with paris butter was at a lovely French restaurant celebrating our wedding anniversary. Dad’s steak arrived with a generous portion of it melting over the top of it. Wow, it was delicious. He began looking for recipes right away, and adapted the one found at Big Oven.
