First Step: Prepare Ingredients Gather all components. Finely chop shallots, garlic, anchovy fillets (or measure anchovy paste), fresh tarragon, parsley, and optional herbs. Soften unsalted butter to room temperature for easier mixing.

Second Step: Sauté Aromatics In a small skillet, gently sauté the finely chopped shallots and minced garlic over low heat for 3-4 minutes, stirring occasionally until translucent but not browned. Add chopped capers now, if using, and cook for an additional minute to release their flavors.

Third Step: Combine Ingredients Remove the aromatic mixture from heat and let it cool slightly. Transfer to a mixing bowl and add softened butter. Stir in Dijon mustard, lemon juice, Worcestershire sauce, anchovies or anchovy paste, mild curry powder, paprika, salt, chopped tarragon, and parsley. Mix thoroughly with a fork or whisk until the butter and other ingredients are fully incorporated, forming a smooth, creamy compound butter.

Fourth Step: Shape and Chill Transfer the blended butter mixture onto a sheet of cling wrap, shaping it into an approximately 20 cm (8-inch) log. Roll tightly and twist the ends to seal. Refrigerate for at least 3 hours or until firm. For convenience, pre-slice into 0.7 cm (1/3-inch) pieces before chilling or freezing.

Final Step: Serve Bring the butter slices to room temperature shortly before serving to allow easy melting over steaks, shrimp, or vegetables. Place one or two slices atop hot cooked meats just before plating. For a creamier variation, gently warm the sauce with a small amount of whipping cream and lemon juice prior to serving. Avoid overheating to prevent separation.