Simple Worcestershire Butter Sauce Food

EASY SAUTéED MUSHROOMS

Steps:

• Slice mushrooms in half.
• Heat a large frying pan on medium heat.
• Add butter and let melt.
• Add mushrooms and sauté well.
• Add Worcestershire sauce and stir well.
• Sauté 5-10 minutes.
• Be sure not to over cook.

WORCESTERSHIRE SAUCE RECIPE

Steps:

• Begin this Worcestershire sauce recipe by placing the raisins in a heatproof bowl and pouring the hot water over them. Wait 15 minutes or so for them to plump up, then drain.
• Puree the raisins, ginger onions and garlic in a food processor. Add about half the vinegar, enough to make a paste.
• Put this mixture in a saucepan and add the rest of the ingredients. Bring to a boil. Reduce heat and simmer for about five minutes. Remove from heat.
• Pour this mixture into a quart jar and seal. Place the jar in a cool, dark place for about a month to mesh all the flavors together. You can leave it longer if you want a stronger flavor.
• When your homemade Worcestershire sauce recipe is finished, strain it into another jar and store in a cool, dark place.

GRILLED FLANK STEAK WITH WORCESTERSHIRE BUTTER

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.

WORCESTERSHIRE RIBS

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.

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.

BUTTERY SHRIMP W/ WORCESTERSHIRE SAUCE

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

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.

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.

WORCESTERSHIRE BUTTER SAUCE

Steps:

• Melt the butter in a small saucepan and then add the remaining ingredients. Heat thoroughly and serve over fish or vegetables.

HOMEMADE WORCESTERSHIRE SAUCE RECIPE

Steps:

• Use in your favorite recipes and enjoy.

SIMPLE WORCESTERSHIRE BUTTER SAUCE

Steps:

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

HANGER STEAK WITH WORCESTERSHIRE BUTTER

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.

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.