Flavored butter is a great way to make your food somewhat more festive! The butter here can all be frozen, either as whole logs or sliced and frozen, so you can take out what is needed.

My favorite of all the butter here is the Cafe De Paris butter, which can go with anything!





Parsley Butter

Finished butter is enough for 4-6 portions

110 g Unsalted butter, room tempered

50 g washed and chopped parsley. Either flat-leaf or curly will work

10 drops Worcestershire sauce

1/2 tsp fresh lemon juice

1/8tsp cayenne

1/8 tsp salt

1/8 tsp black fine-ground pepper

In a medium mixing bowl add all of the ingredients and mash with a fork. Roll in plastic wrap and refrigerate for at least 1-2 hours, it’s easier to cut it or use it immediately by adding it to your steak, vegetables, or seafood.




Garlic butter.

Finished butter is enough for 4-6 portions ( you can easily switch the raw garlic out and replace it with roasted garlic or black fermented garlic)

110 g Unsalted room tempered butter

4 cloves garlic, peeled and minced

2 tsp soy sauce

3-4 drops of Worcestershire sauce

1/8 tsp salt

1/8 tsp black fine-ground pepper

In a medium mixing bowl add all of the ingredients and mash with a fork. Roll in plastic wrap and refrigerate for at least 1-2 hours, it’s easier to cut it or use it immediately by adding it to your steak, vegetables, or seafood.





Cafe de Paris

Finished butter is enough for 4-6 portions

110 grams of Unsalted room-tempered butter

2 tsp minced shallots, a small one is enough

1 glove of minced garlic

3 ea anchovy fillets

1 tsp lemon juice, freshly squeezed

1 tsp Worcestershire sauce

1 tsp Dijon mustard

1 tsp curry powder

1/2 tsp paprika powder, sweet

2 tsp chopped tarragon

2 tsp chopped parsley, curly or flat-leaf doesn’t matter

In a medium mixing bowl add all of the ingredients and mash with a fork. Roll in plastic wrap and refrigerate for at least 1-2 hours, it’s easier to cut it or use it immediately by adding it to your steak, vegetables, or seafood.