Café de Paris Butter

Café de Paris Butter is a complex rich butter compound that takes any ordinary steak to the moon.
Café de Paris Butter pinit

Café de Paris Butter is a Secret Recipe from Geneva not Paris.

A very interesting fact about Café de Paris Butter is that is actually doesn’t come from Paris but Geneva, Switzerland. It was born in the 30’s in Switzerland not Paris! The creator actually owned a restaurant called the ‘Coq d’Or’. He passed his secret recipe on to his daughter, who was married to the owner a restaurant called ‘Café de Paris’ in Geneva. It became very famous there, still is, and the recipe is still a secret. .

There are many recipes delving into trying to replicate this luscious compound butter. It definitely has a lot of ingredients and many put different herbs in it. One thing for sure, if it doesn’t have anchovies, capers, and tarragon in it, then it really should be questioned why it is called Café de Paris. The anchovies and capers really add additional Depth to the compound. They take this baby to the top level! Please note: if you do not like these two ingredients, do not worry. You will not taste them but you should really use them. They are really essential if you want to call your version Café de Paris.

This version has 15 different ingredients. This stuff is so good when you place a nice chunk on a mouth watering steak and let it melt all over it. It is to die for! Especially if you have some tasty fries on the side. Perhaps special to this recipe is the use of Cognac and lime juice. I really like lime juice over lemon so I make a mixture here. Another opportunity to add some variation is the type of Paprika – smoky, mild and sweet, or spicy. I chose the mild and sweet.

It is worth making a lot of it too! You can easily freeze it and use it another day. This is something fantastic to have on reserve in your freezer!

4 from 1 vote

Café de Paris Butter

Difficulty: Intermediate Prep Time 30 mins Total Time 30 mins
Best Season: Suitable throughout the year



  1. How to make an amazing Café de Paris Sauce.

    First make sure the Butter is at room temperature. 

    Finely chop the garlic, shallot, tarragon, capers, and pepperoncini and add to a large bowl.

    Add the rest of the ingredients to the bowl except the butter. Mix well.

    Add half of the butter and mix in as best as you can. Then add the rest of the butter. 

    Continue to mix as best as you can with a large fork. If you want to do the rest by hand, it will be some work to get all the ingredients well mixed. Best to use a hand blender.

    With the hand blender you can get it to really beautiful consistency. Now the question is if you need to put first in the refrigerator or not. This depends on the liquid consistency of the butter mixture and if it is ready to be made in rolls or if you are just going to serve it up now.

    If you are going to make rolls, make sure the butter is not too soft. Then dollop a nice quantity on a rolled out piece of cellophane. Slightly fold over and form into a log. Then roll completely into the cellophane and seal the ends. If you do this, you can preserve the butter in the freezer and pull out a log whenever  you want.



Keywords: Café de Paris, Café de Paris Butter, Café de Paris Recipe

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