CookEat Recipe

Devilled Butter

Name: Devilled Butter
Ingredients: 14 Gramme Butter — Butter; source unit: gramme; 0.5 Teaspoon English mustard powder — Ground dry English mustard; HALF teaspoon is the existing estimate for TWO saltspoons.; 1 Teaspoon White wine vinegar — White wine VINEGAR; ONE teaspoon, not white wine.; 1 Teaspoon Worcestershire sauce — Worcestershire sauce; source unit: teaspoon; 0.25 Teaspoon Salt — Salt, estimated from one saltspoon; source unit: teaspoon; 0.125 Teaspoon Cayenne pepper — Cayenne pepper, estimated from half a saltspoon; source unit: teaspoon; 1 Pasteurized egg yolk — ONE commercially pasteurized yolk equivalent suitable for uncooked use; not a conventional raw yolk.

A mustard, vinegar and Worcestershire compound butter for finishing savoury dishes. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0011. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use a pasteurized egg yolk for this uncooked preparation; mix in a clean bowl and refrigerate promptly until use in the destination recipe. This is a modern food-safety adaptation, not the printed instruction. Limites : Finished mass, volume, portions and storage duration are unprinted. Use commercially pasteurized yolk suitable for uncooked preparation; actual product properties and emulsion stability vary.

Type: Sauce

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Soften the butter. Place it with the mustard, vinegar, Worcestershire sauce, salt, cayenne and pasteurized yolk in a clean bowl.
Step 2
Mix thoroughly with a spoon until uniform. Cover and refrigerate immediately; use according to the destination recipe.

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