Level Up Compound Butter With A Splash Of Worcestershire Sauce
Few culinary fusions are as simple to make with such a large and flavorful impact as compound butters. Folks make 'em with everything from chives to anchovies to alcohol, like in this boozy butter infused with gin and vermouth, Martini-style. Today, we're deep-diving into one secret ingredient that your compound butter might be missing: Worcestershire sauce. A smear of Worcestershire butter will add an umami kick to any dish, and you can whip up a batch in less than five minutes. All it takes is two ingredients: softened butter and a splash of the special sauce. Combine the two with a fork, form the mixture into a stick shape, wrap it in plastic wrap, and pop it in the fridge to set — that's it.
We do, however, have a few tricks guaranteed to help you getta-betta-butta. First, be sure to use unsalted butter here. The Worcestershire sauce will provide all the flavor you'll want, and if you prefer a saltier bite, you can always salt your dish later. (Maldon smoked sea salt flakes would beautifully complement the umami depth of the Worcestershire butter as a finishing touch.) Also, since the Worcestershire sauce will introduce a little liquid, opt for better quality, low water content butter for this recipe. European butter tends to have higher milk fat solids and lower water content than American butter, which could make it a good fit for this particular compound creation.
There's a new savory spread in town
Once you've made your batch of compound Worcestershire butter, its uses can be as varied as your imagination allows. Spread it on warm crusty bread or crackers. It'd be ideal for finishing grilled flank steaks and pork chops, or for pescatarian foodies, pan-seared tilapia and smoked trout.
Worcestershire butter would add a piquant flair spread on bacon-wrapped jalapeño poppers or the flaky buttery crust of savory sausage croissants. It would be delicious on mashed or baked potatoes or hash browns, too. For breakfast, fry an egg in Worcestershire butter, or use it to make a flavorful hollandaise for eggs Benedict. You could even whip up some savory crepes with it or stir a small pat into a steaming cup of smoky lapsang souchong tea for a rich treat. Vegetable lovers might also enjoy Worcestershire butter on green beans, Brussels sprouts, or hot grilled corn on the cob.
Another perk about making homemade compound butter is that the batch can be as large or small as you want. You could quickly make enough to serve an entire dinner party, and Worcestershire butter would be impressive on the holiday dinner table at Thanksgiving or Christmas (not to mention an affordable gift to give the host). But, it's just as easy to make only enough butter for a delicious solo meal. Slice off a pat from the log as needed, and store any leftovers in the fridge or freezer for later use.