Chop house butter

Chop house butter

By
From
Hix Oyster & Chop House
Makes
300 g
Photographer
Jason Lowe

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

Quantity Ingredient
1 tablespoon cold-pressed rapeseed oil
1 red onion, peeled and finely chopped
1 garlic clove, peeled and crushed
1 teaspoon coarsely ground black pepper
1/2 tablespoon thyme leaves, chopped
1/2 tablespoon horseradish, freshly grated
100ml red wine
250g butter, softened
1 tablespoon worcestershire sauce
1 tablespoon hp sauce
1 tablespoon tewkesbury or english mustard
1 teaspoon gentleman’s relish
2 tablespoons parsley, chopped
1/2 tablespoon tarragon, chopped

Method

  1. 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.
  2. Spoon the flavoured butter onto a sheet of cling film or greaseproof paper and shape into a cylinder, about 3 cm in diameter, sealing it in the film or paper. Refrigerate or freeze until required.
  3. Just slice the chilled butter as you need it and serve directly on steaks and chops; or cut off as much frozen butter as you need and slice it before serving.
Tags:
Hix Oyster & Chop House
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again