Paris But­ter

Paris But­ter

(makes a large banana-sized roll, keeps for up to 9 months in foil in the freezer)

250g/1 cup butter

1 tbsp each: gar­lic, shal­lots, cor­ni­chons, capers, fresh tar­ragon, fresh thyme, fresh dill, fresh chives, fresh rose­mary, toma­to paste, pine nuts, brandy, madeira

1 tsp Dijon mus­tard, lemon zest, anchovy

dash fish sauce, Worces­ter sauce, Tabasco

1 pinch each: cur­ry pow­der, cayenne pep­per, papri­ka, cel­ery salt, ground cumin

juice of 1/2 lemon

sea salt and pepper

Sim­ply throw every­thing into a food proces­sor or blender and mix until com­plete­ly smooth.  Roll in foil in a cylin­der shape and freeze.  Cut off one coin-shaped piece for each steak.