Worcestershire Butter Sauce Food

WORCESTERSHIRE BUTTER ROAST BEEF

Steps:

• Cream together the butter, garlic, Worcestershire sauce, thyme, salt, pepper and mustard.
• Using cold wet hands pat the butter all over the roast.
• Cover in plastic wrap and let stand in the fridge for up to a day.
• Take the roast out of the fridge and keep it at room temperature for 60-90 minutes roasting. This ensures a more even cooking of the beef.
• Place the roast on on a roasting rack in an aluminum foil lined shallow roasting pan.
• Preheat oven to 425 degrees. Roast the beef, uncovered at this temperature for 20 minutes.
• Reduce heat to 375 degrees F and roast uncovered for up to another hour or until the roast reaches the internal temperature desired for the doneness you prefer. See Notes.
• Baste the roast a couple of times with the butter and pan drippings during the cooking time
• Remove the roast from the oven and loosely tent it with aluminum foil. Leave it at room temperature for 20-30 minutes before carving. This is an essential step to let the meat relax and retain it's juices. Carving any roast too early can make all of the internal juices run off rapidly.
• After resting, slice thinly and serve.

PAN-SEARED STEAKS WITH WORCESTERSHIRE AND BUTTER SAUCE

Steps:

• Dry the steaks with paper toweling and season liberally with salt and pepper. Set aside. Heat half of the oil in a large, heavy skillet over medium-high heat. When hot, add the steaks and brown on one side for 4 minutes. Turn the steaks and let cook for 4-6 minutes or until desired doneness. Remove the steaks to a plate and lightly cover with foil. Let the steaks rest for 5 minutes. Add the remaining oil to the skillet. When hot, add the shallots and cook, stirring frequently, until soft, about 2 minutes. Add the broth to the skillet and stir, scraping up any browned bits on the bottom of the pan. Bring to a simmer and let cook for 5 minutes. Add the Worcestershire sauce, mustard, and any juices accumulated from the resting steaks. Stir well. Reduce the heat to low. Add the butter one tablespoon at a time, stirring well after each addition. Remove the pan from the heat. Stir in the parsley. Taste the sauce and adjust the seasoning as needed with salt and pepper. Serve the sauce over the steaks.

HOMEMADE WORCESTERSHIRE SAUCE

Steps:

• Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan; bring to a boil and cook until fragrant, about 45 seconds. Cool to room temperature.

WORCESTERSHIRE BUTTER

Steps:

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

SIMPLE WORCESTERSHIRE BUTTER SAUCE

Steps:

• In a small saucepan melt butter. Stir in remaining ingredients. Heat thoroughly.
• Drizzle over cooked fish fillets.

GRILLED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER

Steps:

• Melt 1 tablespoon butter in heavy small skillet over medium heat. Add shallots and garlic; sauté until transparent, about 1 minute. Transfer shallot mixture to bowl. Add remaining 7 tablespoons butter, 1 tablespoon Worcestershire sauce, 1 tablespoon dry mustard and 2 tablespoons chives and stir with fork to blend. Season to taste with salt and pepper. Place plastic wrap on work surface. Transfer butter mixture to plastic wrap and form butter into 5-inch-long log. Roll up in plastic, enclosing completely. Refrigerate until firm. (Can be prepared 3 days ahead. Keep refrigerated.)
• Whisk remaining 2 tablespoons Worcestershire sauce and 1 tablespoon dry mustard in shallow dish. Place steaks in dish and turn to coat. Let stand at room temperature 1 hour.
• Prepare barbecue (medium-high heat). Cut butter log into 8 slices. Season steaks with salt and pepper. Grill to desired doneness, about 5 minutes per side for medium-rare. Top each steak with 2 butter slices and serve.

STEAKS WITH WORCESTERSHIRE SAUCE

Steps:

• Heat butter or oil in a non stick pan.
• Flatten steaks slightly and spread with crushed garlic, salt and pepper on both sides.
• Place steaks in hot pan and cook quickly to desired taste turning only once.
• Lift out steaks when ready and keep handy.
• Quickly add the brandy and worcestershire sauce, mix well and bring to boil.
• Return steaks to pan and turn in the sauce.
• Serve at once.

MY FAVORITE GRILLED CHICKEN EVER

Steps:

• Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
• Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
• Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).