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Little Cloud's Café de Paris Compound Butter

Use Landmark Creamery's signature butter for this sumptuous steak topper.
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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.