SIMPLE WORCESTERSHIRE BUTTER SAUCE
I make up this sauce to add extra flavor to fish that I am panfrying. It's quick to make and I usually have all the ingredients on hand.
Provided by TasteTester
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan melt butter. Stir in remaining ingredients. Heat thoroughly.
- Drizzle over cooked fish fillets.
Nutrition Facts : Calories 138.1, Fat 15.3, SaturatedFat 9.7, Cholesterol 40.7, Sodium 171.7, Carbohydrate 0.8, Sugar 0.3, Protein 0.2
BUTTERY SHRIMP W/ WORCESTERSHIRE SAUCE
EatSimpleFood.com This easy & flavorful sautéed shrimp recipe is cooked with butter, onions, garlic, lemon juice, Worcestershire sauce, heavy whipping cream, and hot sauce.
Provided by beckie
Categories Main Dish
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Pat shrimp dry with a paper towel and sprinkle with salt and pepper.
- Bring a large pan to medium high heat. Add olive oil and melt butter when hot. If all the shrimp will fit into the pan without crowding than fry in one batch. If not, reduce olive oil and butter by half and cook shrimp in two batches.
- Cook shrimp for ~2 minutes per side or until done (usually the first side needs more time to sear than the second side). Try to get it crispy on the outside. Set aside on a plate.
- In the same pan, reduce heat to medium, and add the remaining butter and onions and cook ~ -3-4 minutes or until onions are translucent.
- Add garlic & rosemary sprig and cook 1-2 minutes or until fragrant.
- Stir in Worcestershire, lemon juice, and hot sauce. Bring to a boil and simmer ~ 3 minutes.
- Remove rosemary sprig and whisk in whipping cream.
- Add shrimp and any juices back to pan and simmer ~ 2-3 minutes or until shrimp are hot.
- Add salt and more hot sauce to taste. Eat as is or serve over cooked spaghetti or rice. Happy Eating! Beckie
Nutrition Facts : Calories 410 calories, Sugar 3 g, Sodium 408.1 mg, Fat 32.9 g, SaturatedFat 17.8 g, TransFat 0.2 g, Carbohydrate 6.8 g, Fiber 0.8 g, Protein 24 g, Cholesterol 256.5 mg
NEW YORK STRIP STEAK WITH CHIVE WORCESTERSHIRE COMPOUND BUTTER
Whether grilled or pan seared, take your steak dinner to the next level with this recipe for New York Strip Steak with Chive Worcestershire Compound Butter.
Provided by Laura Bashar | Family Spice
Categories Main Course
Time 1h35m
Number Of Ingredients 13
Steps:
- In a small bowl mash together butter, shallots, Worcestershire sauce, garlic, lemon zest, lemon juice, chives, thyme and sage until thoroughly mixed.
- Scrape butter mixture into the center of a piece of parchment paper or plastic wrap and roll into a log.
- Refrigerate until firm, about 1 hour.
- Preheat grill. Set burners to medium heat.
- Bring steaks to room temperature.
- Coat both sides of the meat with olive oil, salt and pepper.
- Place steaks on hot grill and cook until seared, about 3 to 4 minutes.
- Turn steaks over and continue grilling 3 more minutes.
- Reduce grill heat to low and continue grilling for 5-7 more minutes for medium-rare doneness.
- Using a meat thermometer internal temperature should read for medium-rare, 135º-140º F and 140º-145º F for medium.
- Remove steaks from the grill and place on serving platter.
- Cover steaks with foil, and let rest 5-10 minutes.
- Serve each steak with a pat of compound butter on top.
Nutrition Facts : Calories 295 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 25 grams fat, Fiber 0 grams fiber, Protein 15 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 steak, Sodium 371 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
GRILLED FLANK STEAK WITH WORCESTERSHIRE BUTTER
Grilled steak covered in melting herb butter is a cornerstone of summer cooking. Here, both the steak and the compound butter are spiked with Worcestershire sauce, fresh thyme and garlic for an intensely brawny flavor. Then, the steak is garnished with a mix of charred tomatoes, scallions and basil, which gives everything a juicy sweetness brightened with lemon. You can use any cut of beef here; the flank steak has a deeply mineral taste and chewy texture that's at its best sliced thin. But rib-eye, skirt steak and sirloin also work; just be sure to adjust the cooking time for thinner or thicker pieces.
Provided by Melissa Clark
Categories meat, main course
Time 45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. In a bowl or resealable bag, combine thyme, garlic, jalapeño, chives, Worcestershire sauce, sugar and lemon juice. Add meat and let marinate in the refrigerator for at least 2 hours and up to overnight.
- Prepare the Worcestershire butter: 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.
- Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Grill tomatoes, or broil them on a rimmed baking pan, turning them, until charred on all sides, about 2 to 4 minutes per side. Transfer to a cutting board to cool.
- Brush off any pieces of marinade clinging to the steak, pat steak dry and coat it lightly with oil. Grill or broil steak until it reaches desired doneness, 3 to 5 minutes per side for medium-rare (125 degrees).
- Transfer steak to a cutting board. Slice butter into coins and place them on the steak to melt slightly. Let steak rest for 5 minutes while you prepare the tomatoes.
- Roughly chop tomatoes and place in a bowl with scallions, basil, a pinch of salt and pepper, a drizzle of olive oil and a squeeze of lemon juice. Toss well, adding more salt or lemon juice, or both, to taste.
- Slice the steak thinly, across the grain, and serve with the charred tomato mixture spooned on top. Garnish with more chives and torn basil, if you like.
COMPOUND BUTTER FOR STEAK
Compound butter for steak brings your favorite cut of beef to the next level. As it melts it gives your steak a huge flavor boost. Using roasted garlic, scallions, and Worcestershire sauce, this roasted garlic butter is the perfect complement to steak. Gluten-free.
Provided by Jodi Danen, RDN / Create Kids Club
Categories Condiment
Time 5m
Number Of Ingredients 6
Steps:
- Blend the ingredients. In a medium-sized bowl, add softened butter, chives, Worcestershire sauce, garlic, salt, and pepper. Using a fork or blender, blend until well mixed.
- Wrap the butter and refrigerate. Place butter mixture onto wax paper. Gently roll the wax paper around the butter, forming into a log shape. Place into the freezer for 30 minutes or refrigerator until the butter hardens.
- Serve. Use on your favorite steak or spread on rolls.
Nutrition Facts : Calories 72 kcal, Sugar 1 g, Sodium 311 mg, Fat 8 g, SaturatedFat 2 g, Carbohydrate 1 g, Fiber 1 g, Protein 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
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.
Provided by Melissa Clark
Categories condiments
Time 10m
Yield 1/2 cup
Number Of Ingredients 8
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.
GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
- Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.
ULTIMATE WORCESTERSHIRE BURGER
Even that classic pub burger you've been drooling about all day won't match this masterpiece. It's time to make a beef Worcestershire burger which will send your taste buds into overdrive.
Provided by Connor
Categories Main Course Snack
Time 15m
Number Of Ingredients 11
Steps:
- Add onion, beef, salt and pepper, Worcestershire sauce, bread crumbs and egg to a large bowl. Mix until combined.
- Divide meat into 4 large patties (or 8 small ones) and shape into a disc shape. Allow the meat to rest, covered in the fridge, for half an hour.
- Heat a skillet and fry the bacon and patties on each side for about 3 minutes until brown and cooked through then top each patty with a cheese slice.
- Slice each bun in half and grill in the oven until lightly toasted.
- Add a bun to each plate, fill with burger patties (topped with cheese), bacon, lettuce, mayo, and tomato sauce.
HANGER STEAK WITH WORCESTERSHIRE BUTTER
Cook up a steakhouse-quality dinner at home with this easy and delicious hanger steak with Worcestershire butter recipe.
Provided by Jenna Helwig
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil and top with an oven-safe wire rack. Season steaks with kosher salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high. Sear 2 steaks, flipping once, until well browned, 4 to 5 minutes per side. Transfer to rack on baking sheet. Repeat with remaining 1 tablespoon oil and 2 steaks. Bake until an instant-read thermometer inserted in thickest portion of steak registers 135°F, about 10 minutes. (Alternatively, sear steaks; let cool, cover, and transfer to refrigerator for up to 1 day. Before serving, continue with recipe, allowing 18 to 20 minutes to finish steak in oven.) Remove from oven and let steaks rest on rack for 10 minutes.
- Meanwhile melt butter in a small sauce-pan over medium-low. Whisk in Worcestershire sauce. Remove from heat and stir in parsley.
- Slice steaks against the grain and transfer to a serving platter. Spoon butter mixture over steaks and top with flaky sea salt.
PAN-SEARED STEAKS WITH WORCESTERSHIRE AND BUTTER SAUCE
Shallots with melted butter, Dijon mustard, and tangy worcestershire sauce make a luscious topping for a nice, thick steak.
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts :
WORCESTERSHIRE BUTTER SAUCE
Simple upgrades to butter can make a world of a difference in your cooking, and this Worcestershire-lemon butter is a particularly versatile variety. It's perfect for asparagus, broccoli, or mild fish like tilapia.
Time 29m
Yield 0.75 cup
Number Of Ingredients 5
Steps:
- Melt the butter in a small saucepan and then add the remaining ingredients. Heat thoroughly and serve over fish or vegetables.
HERB BUTTER-STUFFED BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 burgers
Number Of Ingredients 11
Steps:
- Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds.
- Make the burgers: Preheat a grill to medium high. Divide the ground beef into 4 mounds, place a slice of butter on each, then gently shape the beef around the butter to enclose. Press the beef into four 4-inch-wide patties (about 1/2 inch thick). Refrigerate until ready to grill. Set aside the remaining butter for serving.
- Season the burgers on both sides with salt and pepper. Grill until well marked, 3 minutes. Flip and top each with a slice of cheese. Cook 3 more minutes for medium rare, covering during the last 15 seconds to melt the cheese. Grill the buns until toasted.
- Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with mustard, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger.
MUSTARD BUTTER
This is a wonderful butter to use on top of steaks, chicken, pork, or veggies. It has a secret ingredient that no one will ever guess! If you are uncertain about anchovy paste, start with a small amount and taste as you go. You'll be surprised at how it boosts the overall flavor without being fishy.
Provided by AuLait
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Combine the butter, mustard, garlic, anchovy paste, Worcestershire sauce, salt, and pepper in a bowl. Mix until garlic and anchovy paste are evenly distributed throughout the butter. Serve immediately over warm food or cover and chill until needed.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 0.8 g, Cholesterol 20.5 mg, Fat 7.7 g, Protein 0.2 g, SaturatedFat 4.9 g, Sodium 116.8 mg
WORCESTERSHIRE RIBS
Enjoy these spicy, dark ribs!
Provided by Seafood Rick
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover a roasting pan with aluminum foil. Place the ribs into the prepared pan.
- Bake in preheated oven for 10 minutes, turn, and cook 10 minutes more. Remove from oven, and drain off fat.
- Meanwhile, stir together the tomato paste, Worcestershire sauce, hot pepper sauce, and golden syrup in a bowl. Drizzle sauce over the ribs.
- Return ribs to oven, and bake 30 minutes more. Remove from oven, and spread the red pepper and onions over the ribs.
- Return ribs to oven, and bake 10 minutes more.
Nutrition Facts : Calories 389.8 calories, Carbohydrate 35.7 g, Cholesterol 75 mg, Fat 19.1 g, Fiber 2.9 g, Protein 20.4 g, SaturatedFat 7 g, Sodium 680.6 mg, Sugar 16.5 g
GRILLED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER
Yield Serves 4
Number Of Ingredients 7
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.
ROASTED PECANS
Make and share this Roasted Pecans recipe from Food.com.
Provided by Vicki G.
Categories Fruit
Time 1h5m
Yield 30 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a 9x13 pan.
- Add Worcestershire sauce and pecans.
- Stir approximately every 15 minutes.
- Bake at 250 Fahrenheit for about 1+ hours until pecans are done (baked completely through).
- Drain on paper towels.
- Sprinkle to taste with seasoning salt.
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