Café de Paris butter, made with Dijon mustard, herbs, capers and anchovies, melted over fresh, hot popcorn.






Skill level

Average: 3.1 (25 votes)


  • 60 ml (¼ cup) canola oil
  • 115 g (½ cup) popping corn kernels
  • 15 g unsalted butter
  • salt, to season
  • extra parsley and chives, to garnish

Café de Paris butter

  • 150 g unsalted butter, softened
  • 2 tbsp finely chopped chives
  • 2 tbsp finely chopped parsley
  • 2 tsp Dijon mustard
  • 2 garlic cloves, crushed
  • 1 tbsp capers, finely chopped
  • 2 anchovies, finely chopped
  • ½ lemon, rind grated
  • ½ tsp smoked paprika
  • ½ tsp Keen’s curry powder

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the Café de Paris butter, place all the ingredients in a bowl and stir to combine well.  
  2. Heat a large saucepan over medium heat and add the oil and popping corn. Cover with a lid but leave the lid slightly ajar and cook for about 3 minutes, shaking occasionally until the kernels are mostly popped. Remove from the heat.
  3. Melt the plain butter with an equal volume of Café de Paris butter in a small saucepan (or in a bowl in the microwave). Pour over the popcorn and season with salt. Scatter with extra parsley and chives if you like.


This makes more Café de Paris butter than you will need for this recipe, but you can roll the excess into a log, wrap in baking paper and freeze for up to 3 months.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.