The legendary Geneva steak butter — a compound butter with over a dozen seasonings that melts into an instant sauce. Our faithful-enough home version.
What you need
Ingredients
Servings
8
Before you start
Mise en place
Yield: One log, about 250 g
Equipment
Small saucepan
Whisk
Prep checklist
Butter — softened
Anchovies — minced
Shallot — minced
Garlic — grated
Capers — chopped
Tarragon — chopped
Lemon — zest and a squeeze
3 steps
Method
1
Beat the soft butter until creamy, then work in every other ingredient until evenly flecked and faintly orange.
Why this works
The anchovy and curry powder are non-negotiable — they're the mysterious "what IS that?" depth the original is famous for.
2
Roll into a log in parchment, twist the ends like a candy wrapper, and chill at least 2 hours.
120 min — timer available in cooking mode
3
Slice a fat coin over any hot steak and let it collapse into sauce as you carry the plate to the table.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight jar in the fridge, 3–5 days. Press plastic wrap onto the surface of starch-thickened sauces to stop a skin forming.
Freezing
The freezer is its natural home: 3 months, sliceable frozen. One log = eight future steak dinners upgraded.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.