By Melissa Clark
- Total Time
- 10 minutes, plus chilling
- Rating
- 4(87)
- Notes
- Read community notes
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.
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Ingredients
Yield:½ cup
- 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
214 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 127 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Ratings
4
out of 5
87
user ratings
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Cooking Notes
Cat D
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.
Jen
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!!
Sarah
There are many vegetarian Worcestershire sauces available.Annie’s, Savory Spice, Wizard’s, 365 (Whole Foods).
Bearsden
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.
Mary T.
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?
Tom
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.
Bearsden
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.
John Wallis
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
Sarah
There are many vegetarian Worcestershire sauces available.Annie’s, Savory Spice, Wizard’s, 365 (Whole Foods).
Kate
Worcestershire sauce isn't vegetarian, it is made with fish. This isn't a vegetarian recipe.
JB
I made this tonight. Delish!
Cat D
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.
Jen
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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