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Preparation time
Total time
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  • TM 31
published: 2014/05/12
changed: 2014/05/13


  • 125 g Unsalted butter, softened, see EDC page 17
  • 15 g vegetable oil
  • 1/4 white onion
  • 10 g Indian style curry powder
  • 6 sprigs Continental Parsley
  • 1 clove garlic
  • 1/2 lemon, juice
  • 2 tsp Worcestershire sauce
  • 3 fillets anchovy
  • 1/2 tsp baby capers, rinsed
  • 1 tsp ground pepper
  • 6 sprigs Basil leaves, remove from stalks
  • 6 sprigs thyme leaves, remove from stalks
  • 1/2 tsp ground ginger
  • 1/2 egg yolk

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Recipe's preparation

    To make the butter
  1. Pour oil into the mixing bowl and heat 1 minute, varoma temperature, speed 1.

  2. Place onion and curry powder into bowl and chop 3 seconds speed 7.

    Scrape down sides of the bowl.

    Cook 3 minutes, 100 degrees, speed 1.

    Allow to cool.

  3. Add the remaining ingredients into the mixing bowl and mix 5 seconds speed 5. Scrape down the sides of the bowl and mix again 5 seconds , speed 5.

  4. Roll butter into a 4cm diameter log, wrap in plastic wrap and refigerate until firm.

    Any unused butter can be frozen if it is not going to be used within a week or so.


Cut the butter into rounds, bring to room temperature, place on top of a cooked steak and allow to melt to form a sauce.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Cafe de Paris Butter - Neil Perry



  • 28. September 2020 - 23:59

    Bloody delicious!

    So quick and easy to make.
    Great to zhuzh up a steak, or even a piece of chicken. Will definitely be making again!

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