All ingredients are placed, except butter, on a terrine.
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| Ingredients to make coffee butter from Paris: |
| For 500 g of butter :: 60 gr. of Kepchup 25 gr. of mustard 25 gr. of capers 125 gr. of steps 50 gr. of parsley 50 gr. from chives 5 gr. of improvement 5 gr. of hinojos 5 gr. from thyme 10 Hojitas de Estragón 1 pellizco de romero 1 clove 8 anchovy fillets 1 tablespoon of cognac 1 tablespoon of moleira 1/2 tablespoon of sauce workers arershire 1 tablespoon of paprika 1 /2 tablespoon of curry 1 cayena pepper pellizco 8 pepper grains the juice of a lemon the bark of 1/2 lemon the bark of 1/4 orange and 12 gr. of salt. |
Ingredients to make coffee butter from Paris:
2. Cover the terrine and leave in the kitchen for 24 hours to obtain a slight fermentation.
3. then be for the blender to obtain a fine and homogeneous puree.
4. Take the butter until you give it a consistency of ointment, add the puree and mix everything intimately.
5. The terrine is filled again, and it is left covered and in a rather cold place, and can be kept for several weeks.
6. La Salsa Café de Paris is obtained by heating in a sautractor a quarter of a liter of liquid cream and adding 125 g of butter coffee from Paris and 10 g of butter mixed with 10 g of flour.
7. Caliente slowly until the sauce is perfectly linked.
