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Worcestershire Butter
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- Total Time
- 10 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
- ½cup unsalted butter (1 stick), softened
- 1tablespoon chopped fresh thyme
- 1tablespoon minced chives
- 2teaspoons Worcestershire sauce
- 1garlic clove, grated or mashed to a paste
- Finely grated zest of 1 lemon
- ¼teaspoon fine sea salt, plus more to taste
- ½teaspoon freshly ground black pepper
Preparation
- Step 1
In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.
- Step 2
Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using.
Private Notes
Cooking Notes
I made this last night to top sous vide/seared filet mignon and it was wonderful. I'm thinking of a million ways it can be used, probably seafood. Mine was pretty lemony because the citrus I zested was large, but I knew that when I added to the mix.
I had some of this leftover from the flank steak recipe. I dabbed it on a side of sockeye salmon (Copper River!!) along with some Willard's Kitchen Seafood Rub and Seasoning, then cooked it on our Traeger. It was seriously melt-in-your-mouth-to-die-for!!
There are many vegetarian Worcestershire sauces available. Annie’s, Savory Spice, Wizard’s, 365 (Whole Foods).
Had it with a Rib Eye yesterday, but if I made it again, I's leave out the lemon zest. For us lemon doesn't go well with beef. With the zest it would be great for fish.
I need to ask this question. This is made with softened butter, then rolled and chilled, and then allow it to soften again to serve? I understand the goal of wanting all the flavors to blend, why can't the butter be left at room temperature for 2 hours?
Mary T - I think the directions are made to ensure that in warmer climes the recipe is a success and because the sliced coin of compoudn butter is a pretty classic presentation. If your room temperature isn't too warm and you're not after that specific shape, you'll be perfectly fine without rolling.
Had it with a Rib Eye yesterday, but if I made it again, I's leave out the lemon zest. For us lemon doesn't go well with beef. With the zest it would be great for fish.
This may be a good place to use my new powdered Worcestershire sauce since it may blend rather better than a liquid will with a fatty butter
There are many vegetarian Worcestershire sauces available. Annie’s, Savory Spice, Wizard’s, 365 (Whole Foods).
Worcestershire sauce isn't vegetarian, it is made with fish. This isn't a vegetarian recipe.
Where did Ms Clark say it was vegetarian?
I made this tonight. Delish!
I made this last night to top sous vide/seared filet mignon and it was wonderful. I'm thinking of a million ways it can be used, probably seafood. Mine was pretty lemony because the citrus I zested was large, but I knew that when I added to the mix.
I had some of this leftover from the flank steak recipe. I dabbed it on a side of sockeye salmon (Copper River!!) along with some Willard's Kitchen Seafood Rub and Seasoning, then cooked it on our Traeger. It was seriously melt-in-your-mouth-to-die-for!!
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