Fandango Butter

fandangobutter

Enjoy this Cafe de Paris-style butter from the legendary Fandango Restaurant in Pacific Grove, California. It’s delicious on steak, chicken or salmon.

INGREDIENTS

  • 2 sticks soft butter (adjust the amount of any additional salt if using salted butter)

  • 1 teaspoon chopped parsley 

  • 1 1/2 teaspoons Dijon mustard

  • 4 teaspoons ketchup

  • 1 teaspoon finely chopped garlic 

  • 1 teaspoon finely chopped shallots

  • 1/2 teaspoon paprika 

  • 4 drops Worcestershire sauce 

  • 3 drops Tabasco sauce

  • 1 pinch cayenne pepper 

  • salt and pepper to taste 

Combine all the ingredients in a bowl, whisk until blended. I find it helpful to use a Kitchen Aid or handheld electric mixer. Roll in plastic or parchment paper and place in the freezer or refrigerator until firm. Will keep for in the refrigerator for 5-7 days or freeze up to 6 months. 

Fandango Restaurant is a really special place and this recipe is from their cookbook. The restaurant is owned by Pierre and Marietta Bain, who have known me my entire life. Both my father and Uncle Kamal worked with Pierre and Marietta at the uber-fancy Club XIX Restaurant in Pebble Beach in the late 70’s and early 80’s. I went to school with Marietta’s niece, Christina, and also worked for the Bain’s in my early 20’s. In fact, they hired me for my last waitressing job before I transitioned to wine full-time. If you’re lucky enough to find yourself on the Monterey Peninsula, I would highly recommend paying a visit to Fandango. Give my best to the Bain’s if you do!

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