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Meuniere Compound Butter


  • 1 ½ sticks (6 ounces) unsalted butter, at room temperature
  • 2 ¼ teaspoons Worcestershire Sauce
  • 1 ½ teaspoons beef base (we like Better Than Bouillon)
  • 1 ½ teaspoons lemon juice
  • ½ teaspoon red wine vinegar
  • Rind of ½ preserved lemon, cut into brunoise (tiny dice)
  • 1 ½ tablespoons chopped parsley
  • 1 ½ teaspoons minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1/8 teaspoon crushed red pepper
  • 1 ½ teaspoons fresh thyme leaves
  • 1 bay leaf


  • Place 1 stick of the butter, the Worcestershire, beef base, lemon juice, red wine vinegar, preserved lemon, parsley, garlic, kosher salt, pepper, crushed red pepper in a mixing bowl and stir or whisk until well-combined.

  • Heat a small skillet over medium-high heat. When the skillet is hot, add the remaining ½ stick of butter to the pan along with the thyme leaves and bay leaf and cook, swirling the pan occasionally, until the butter is browned and has a nutty fragrance.  Immediately remove the pan from the stovetop and strain the butter through a fine-mesh sieve into a heatproof bowl and transfer to the refrigerator briefly until the brown butter has cooled to room temperature. (Do not allow to harden.)

  • When the brown butter has cooled slightly, whisk it into the seasoned butter mixture until thoroughly combined. Transfer the compound butter to a piece of plastic wrap or parchment paper and roll up and twist the ends tightly to form a cylinder. Refrigerate until the butter is thoroughly chilled, up to several days in advance.