Waitrose and Partners
XO butter

XO butter

Every home cook’s secret weapon – keep a flavoured butter to hand to melt over meat, fish, filled pasta and vegetables. 

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe for a class, All Things Steak, which livestreamed in February 2024. In the masterclass, Alex covered choosing your cut, how to cook it to perfection, sauces, accompaniments and wine pairings.

The other dishes featured were T-bone steakPurple sprouting broccoli with anchovy, garlic & capersPotato pavéStilton butter and 'Nduja butter.

Watch the recording now.

0 out of 5 stars(0) Rate this recipe
  • Serves4
  • CourseAccompaniment
  • Prepare5 mins
  • Cook-
  • Total time5 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 125g salted butter, softened
  • 80g Cooks' Ingredients XO Style Sauce
  • 1 tsp Cooks’ Ingredients Umami Paste
  • ½ tsp freshly ground black pepper

Method

  1. In a food processor, pulse together all the ingredients until well combined and smooth. Taste and season if needed. Wrap and chill for up to 1 week in the fridge or freeze for up to 2 months.

Cook’s tip

Serve this butter with anything! Great with steak, shellfish, vegetables, folded through noodles.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,087kJ/ 264kcals

Fat

28g

Saturated Fat

17g

Carbohydrates

2.5g

Sugars

1.5g

Fibre

0.6g

Protein

0.7g

Salt

0.9g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet