The famous butter sauce this recipe is derived from was invented in Switzerland in 1930 at its namesake restaurant—and the 96-year-old classic gets a farm-to-table update at Little Cloud Restaurant in Paoli, Wisconsin. Executive chef Andrew Wilson uses Landmark Creamery butter crafted on-site by founder Anna Landmark. Let it melt on top of a grilled steak or slather it on a toasted baguette for an easy, elegant upgrade.
Little Cloud's Café de Paris Compound Butter
Use Landmark Creamery's signature butter for this sumptuous steak topper.
Ingredients
- 1 pound unsalted Landmark Creamery butter room temperature
- 1 tbsp Dijon mustard
- 2 large shallots finely chopped
- 4 cloves garlic finely chopped
- 6 fillets anchovy
- 2 lemons zested and juiced
- 2 tbsp Worcestershire sauce
- 2 tsp curry powder
- 2 tsp paprika
- black pepper freshly ground
- 3 tbsp chives finely chopped
- 3 tbsp parsley finely chopped
- 2 tbsp tarragon finely chopped
Instructions
- Add the butter, mustard, shallots, garlic, anchovies, lemon zest and juice, Worcestershire sauce, curry powder, paprika, and black pepper to the bowl of a food processor and blend until thoroughly combined.
- Transfer the mixture to a large bowl. Fold in the chives, parsley, and tarragon with a spatula.
- Transfer the butter to a sheet of clingwrap or parchment paper. Flatten the mixture into a rectangle, then roll into a cylinder. Store in the refrigerator or freezer until ready to use.
Alana Pedalino
Alana Pedalino serves as Managing Editor of culture. Her work has been featured in Bon Appétit, Chicken Soup for the Soul, and more. She loves to write, cook, and kayak. Find her bylines at alanapedalino.com.
