Name: The Hirshon Detroit 'Zip Sauce' for Steak
Ingredients: 1 package Kerrygold Irish butter (8 ounces); ⅓ cup Lea & Perrins Worcestershire sauce; 1 ½ Tbsp. white miso (TFD change – replace with Worcestershire sauce to be closer to original recipe); 2 ½ Tbsp. Honeycup mustard (TFD change – original would probably be Dijon); 1 Tbsp. beef demiglace (many Zip sauce recipes use this, mine included – but it can be omitted if required); 1 Tbsp. minced fresh rosemary; ½ Tbsp. minced fresh thyme; 1 heaping tsp. fresh garlic purée; ⅛ tsp. freshly-ground cumin; ⅛ tsp. freshly-ground white pepper; A goodly pinch of Chipotle powder (TFD change, original recipe would probably have used cayenne)

Ingredients

Units Scale

1 package Kerrygold Irish butter (8 ounces)
1/3 cup Lea &; Perrins Worcestershire sauce
1 1/2 Tbsp. white miso (TFD change - replace with Worcestershire sauce to be closer to original recipe)
2 1/2 Tbsp. Honeycup mustard (TFD change - original would probably be Dijon)
1 Tbsp. beef demiglace (many Zip sauce recipes use this, mine included - but it can be omitted if required)
1 Tbsp. minced fresh rosemary
1/2 Tbsp. minced fresh thyme
1 heaping tsp. fresh garlic purée
1/8 tsp. freshly-ground cumin
1/8 tsp. freshly-ground white pepper
A goodly pinch of Chipotle powder (TFD change, original recipe would probably have used cayenne)

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Instructions

Combine all in a saucepan over medium heat until all ingredients have emulsified together and combined. Serve immediately and keep leftovers in the fridge for a few days – if it lasts that long!