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    Worcestershire Butter Recipe - NYT Cooking

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    Link
    https://cooking.nytimes.com/recipes/1020326-worcestershire-butter
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    Worcestershire Butter

    This easy compound butter brings the brawny flavors of Worcestershire sauce, thyme and garlic to just about anything. Use it on steak, chicken, grilled corn on the cob or French bread — whatever you think would benefit from its intensity. Make sure to let it soften a bit before serving. Once it’s soft and spreadable, you may just want to slather it on with abandon.

    1/2 cup servings • Total time: 10 minutes

    Ingredients

    1/2 cup unsalted butter (1 stick), softened
    1 tablespoon chopped fresh thyme
    1 tablespoon minced chives
    2 teaspoons Worcestershire sauce
    1 garlic clove, grated or mashed to a paste
    Finely grated zest of 1 lemon
    1/4 teaspoon fine sea salt, plus more to taste
    1/2 teaspoon freshly ground black pepper

    Instructions

    1. In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.
    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.
    image

    David Malosh for The New York Times. Food Stylist: Simon Andrews.

    This easy compound butter brings the brawny flavors of Worcestershire sauce, thyme and garlic to just about anything. Use it on steak, chicken, grilled corn on the cob or French bread — whatever you think would benefit from its intensity. Make sure to let it soften a bit before serving. Once it’s soft and spreadable, you may just want to slather it on with abandon.

    Ingredients

    Preparation

    1. 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.
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