Paris Butter

Paris Butter

(makes a large banana-sized roll, keeps for up to 9 months in foil in the freezer)

250g/1 cup butter

1 tbsp each: garlic, shallots, cornichons, capers, fresh tarragon, fresh thyme, fresh dill, fresh chives, fresh rosemary, tomato paste, pine nuts, brandy, madeira

1 tsp Dijon mustard, lemon zest, anchovy

dash fish sauce, Worcester sauce, Tabasco

1 pinch each: curry powder, cayenne pepper, paprika, celery salt, ground cumin

juice of 1/2 lemon

sea salt and pepper

Simply throw everything into a food processor or blender and mix until completely smooth.  Roll in foil in a cylinder shape and freeze.  Cut off one coin-shaped piece for each steak.