What’s that, you say???? Only the most amazing flavour packed umami bomb you will ever create. Don’t be alarmed by the list of ingredients. This makes a whack of butter, which you can give away to your best of friends, or stash in your freezer to pull out when needed.
- 1 pound, 5 ounces unsalted butter, softened
- 1 ounce ketchup
- 3 teaspoons Dijon mustard
- 1/2 ounce capers, rinsed
- 2 ounces shallots, finely diced
- 1 tablespoon flat leaf parsley, finely chopped
- 1 tablespoon chives, snipped
- 1 teaspoon dried marjoram
- 1 teaspoon dill, finely chopped
- 1 teaspoon finely chopped thyme leaves
- 1/2 teaspoon tarragon leaves
- 1/2 teaspoon rosemary leaves, finely chopped
- 1 clove garlic, finely chopped
- 8 anchovy fillets, rinsed and finely chopped
- 1 tablespoon brandy
- 1 tablespoon madeira
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon curry powder
- 1/4 teaspoon Cayenne powder
- juice of one lemon
- zest of 1/2 lemon
- zest of 1/4 Orange
- 2 teaspoons sea salt
- In a large bowl, beat the butter by hand or use an electric mixer set to slow speed, until it has a slightly creamy texture.
- In a separate bowl, combine all the other ingredients and mix thoroughly. Add this mixture to the butter and beat again until all the ingredients are completely combined.
- Place a double thickness of foil, about 12 inches long, on a flat surface and line with a similar-sized piece of silicone paper. Spread half the butter along one of the foil edges and roll up to form a long sausage shape — roll it with your hands like a rolling pin to get a tidy shape and eliminate any air pockets. Twist the ends to seal. You can also use plastic kitchen wrap, which I did this time. Repeat this process with the remaining butter. Place in the fridge to chill before use.
- To use, slice a ½ inch thick disc of butter and place on top of a grilled steak (or a steamed spud). Traditionally, the steak is placed back under a hot grill (broiler) to soften and brown the butter, but I don’t reckon you need to do this, just let it melt from the heat of the steak.
- The butter can be stored in an airtight container in the fridge for a few weeks or in the freezer for several months.
I tried out quite a few recipes I found, and this one from Food Republic, is the definite winner, and the most like a butter topped steak we had a “Red Door” in Whistler. If you aren’t a meat lover, don’t even worry – it’s just amazing on vegetables, scrambled eggs or melted and drizzled over popcorn!