Chop House Butter

Name: Chop House Butter
Yield: Makes 300 g
Cuisine: British
Ingredients: 1 red onion, peeled and finely chopped; 1 tbsp cold-pressed rapeseed oil; ½ tbsp freshly grated horseradish; ½ tbsp thyme leaves, chopped; 1 tsp coarsely ground black pepper; 1 garlic clove, peeled and crushed; 1 tbsp Henderson’s Relish or Worcestershire sauce; 1 tbsp Henderson’s Relish or Worcestershire sauce; 250 g butter, softened; 100 ml red wine; 1 tbsp Tewkesbury or English mustard; 1 tsp Gentleman’s Relish; 1 tbsp HP sauce; 1 tbsp Tewkesbury or English mustard; 2 tbsp chopped parsley; ½ tbsp chopped tarragon

Preparation info

Makes
300 g

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

This is a simpler British version of the famous café de Paris butter, which has no end of flavouring ingredients added in. Serve it on grilled steaks and chops.

Ingredients

1 tbsp cold-pressed rapeseed oil
1 red onion, peeled and finely chopped
1 garlic clove

Europe
United Kingdom
Fish course
Sauce
Pescatarian

Method

Heat the rapeseed oil in a pan and add the onion, garlic and pepper. Cook gently for 2-3 minutes to soften, then tip into a bowl. Add all of the other ingredients and mix well.

Spoon the flavoured butter onto a sheet of cling film or greaseproof paper and shape into a cylinder, about 3cm in diameter, sealing it in the film or paper. Refrigerate or freeze until required.

Just sli