Café de Paris from Life's Too Short to Stuff a Mushroom by Prue Leith

Ingredients

• 250 g/9 oz unsalted butter, softened
• 2 tbsp Dijon mustard
• 1 shallot, finely diced
• 1 tsp capers, drained and chopped
• 1 tbsp finely chopped flat-leaf parsley
• 1 tbsp finely chopped tarragon
• 1 tsp finely chopped thyme
• ½ tsp paprika
• ½ tsp mild curry powder
• 1 tsp Worcestershire sauce
• 1 anchovy fillet, chopped
• salt
• black pepper
• 1 garlic clove, minced