Jamie Oliver Cafe De Paris Butter Recipe

You ever make something that makes you feel like a magician in your own kitchen? That’s what happened the first time I threw together this Jamie Oliver Cafe De Paris Butter. One moment I was staring at a stick of plain old butter, and the next—bam—it turned into this silky, herby, deeply savoury swirl of flavor that melted over a steak like a secret weapon. I wasn’t expecting it to taste like that. Inspired by Jamie Oliver, obviously.

Ingredients You’ll Need

• 200 g unsalted butter (soft enough to poke but still holding its shape)
• 2 teaspoons Dijon mustard
• 1 garlic clove, smashed up good
• 2 teaspoons chives, chopped tiny
• 1 tightly packed cup of flat-leaf parsley (yes, the real stuff), chopped super fine
• 1 teaspoon Worcestershire sauce
• Squeeze of lemon juice—about a teaspoon, but don’t stress it
• 2 teaspoons grated Parmesan (freshly grated, not the dry shaker kind)
• Half a teaspoon of fine salt
• Cracked black pepper, however much feels right

How To Make Jamie Oliver Cafe De Paris Butter Recipe

1. First off, don’t rush the butter. Let it sit out long enough to soften. Not melt. If it gets oily, you’ve gone too far. You want that dreamy, pliable texture that mixes without drama.
2. Then dump everything in a bowl—no ceremony. Butter, mustard, garlic, herbs, Worcestershire, lemon, cheese, salt, pepper. Grab a fork. Mash it like you’re annoyed at it. Keep going until it looks like a green-flecked paste of deliciousness.
3. Now, you’ve got options. I usually scoop it onto a sheet of baking paper, roll it into a chubby log (like those retro ice cream tubes?), and twist the ends like candy. It’s not elegant, but it works. Into the fridge it goes. Give it a couple hours to firm up. That’s your patience test.
4. When it’s showtime—cut thick slices and plonk them on hot steak. Watch it melt. Or smear it on roasted carrots. Or bread, if you’re the toast-for-dinner type. Which I am. Often.

Why I Love This Recipe

Made it for a backyard dinner. Casual. Sun going down, friends laughing, that kind of evening. I dropped this butter onto grilled mushrooms, and suddenly people were asking for the recipe. It’s bold without being loud. Rich, but not obnoxious. Also? It made my fridge feel a bit fancy.

Recipe Tips

• Don’t microwave the butter to soften it. Just don’t. Leave it on the counter and trust time.
• Chop your herbs like you mean it. No big leafy bits.
• Rolling it is half the fun. Doesn’t have to be perfect—just firm enough to slice.
• Freeze slices between parchment. Instant dinner upgrade, no prep.
• Try it with anchovy paste if you’re feeling adventurous. It adds that weirdly addictive saltiness.

How To Store This Cafe De Paris Butter

• Room temp: Only if you’re about to use it. Like, within an hour.
• Fridge: Yes. Wrapped up, tucked in tight. It’ll be golden for about two weeks.
• Freezer: Absolutely. I stash mine in slices so I can pull one out on a whim. Three months, easy.
• Reheat: Not really a thing here. Let it melt on hot food. Let it do its thing.

Let’s Answer a Few Questions! (FAQs)

Could I use salted butter instead?
Sure, but ease up on the added salt. Unless you like it punchy.

No Dijon on hand—what now?
Regular mustard will work. It changes the vibe a bit, but not in a bad way.

Dried herbs instead of fresh?
Meh. If you must. Just go light. Fresh is a whole other experience.

Can I really roll it into a log?
Yep. Just squish it into shape with your hands and the paper. It’s not art. It’s butter.

Too soft to shape?
Pop the bowl in the fridge for 15 minutes. Try again.

Try More Recipes:

• Jamie Oliver Happy Days Chilli Con Carne
• Jamie Oliver Mushrooms On Toast
• Jamie Oliver Brussel Sprouts Gratin