Chop House butter

Makes 300g

(Photograph by Jason Lowe )

This is the British version of the famous Café de Paris butter. Café de Paris butter reads like a shopping list of ingredients and it was probably invented by a chef who wanted to punish a commis chef by making him put every ingredient in the larder into a bowl with some butter.

This is a simpler version that's a work in progress and probably by the time we open the restaurant, it will have changed!

1 red onion, peeled, halved and finely chopped
1 clove of garlic, peeled and crushed}
1tsp coarsely ground black pepper
1tbsp extra virgin rapeseed oil
100ml Red wine
1/2tbsp thyme leaves, chopped
1/2tbsp freshly grated horseradish
250g butter, softened
1tbsp Henderson's relish or Worcestershire sauce
1tbsp HP sauce
1tbsp Tewkesbury or English mustard
1tsp Gentleman's Relish
2tbsp chopped parsley
1/2tbsp chopped tarragon

Gently cook the red onions, garlic and pepper in the rapeseed oil for 2-3 minutes then remove from the heat and mix well with all of the other ingredients. Roll in clingfilm or greaseproof in a 3cm diameter cylinder and store in the fridge or freezer until required then just slice it as you need it and serve directly on to steaks and chops or cut off as much as you need and slice it before serving.

Hix Oyster and Chop House, 36-37 Greenhill Rents, Cowcross Street, London EC1 (020-7017 9130; www.restaurantsetcltd.com)

To see Mark Hix's exclusive cookery videos, see http://www.independent.co.uk/hixcooks