📝 About This Recipe
This sophisticated spread is a masterclass in deep, fermented flavors, bridging the gap between a savory jam and a luxurious compound butter. By reducing classic Worcestershire sauce into a thick, syrupy glaze and folding it into a base of tangy cream cheese and aged cheddar, we create a profile that is salty, sweet, and intensely savory. It’s a modern homage to the fermented traditions of the UK, elevated with the balsamic-like notes of black garlic for a truly unforgettable appetizer experience.
🥗 Ingredients
The Reduction
- 1 1/2 cups Worcestershire Sauce (high-quality, traditional brand)
- 2 tablespoons Dark Brown Sugar (packed)
- 1 tablespoon Balsamic Vinegar (aged for extra sweetness)
- 1 piece Sprig of Fresh Thyme (kept whole)
The Creamy Base
- 16 ounces Cream Cheese (softened at room temperature)
- 1 cup Sharp White Cheddar (finely grated)
- 4 pieces Black Garlic Cloves (mashed into a paste)
- 1 small Shallot (minced very finely)
- 1 teaspoon Dijon Mustard (smooth)
Seasoning & Texture
- 1/4 cup Toasted Walnuts (finely crushed)
- 1/2 teaspoon Smoked Paprika (pimentón de la Vera)
- 2 tablespoons Chives (freshly snipped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
-
1
In a small heavy-bottomed saucepan, combine the Worcestershire sauce, dark brown sugar, balsamic vinegar, and the thyme sprig over medium heat.
-
2
Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 20-25 minutes. You are looking for it to reduce by two-thirds, reaching a thick, syrupy consistency that coats the back of a spoon.
-
3
Once reduced, remove the thyme sprig and set the glaze aside to cool completely. It will continue to thicken as it cools.
-
4
In a large mixing bowl, beat the softened cream cheese with a hand mixer or wooden spoon until it is smooth and aerated.
-
5
Add the finely grated sharp cheddar, the mashed black garlic paste, and the minced shallots to the cream cheese. Mix until thoroughly combined.
-
6
Incorporate the Dijon mustard, smoked paprika, and black pepper into the base mixture.
-
7
Slowly drizzle in 3 tablespoons of the cooled Worcestershire reduction. Use a spatula to fold it in gently, creating beautiful dark ribbons of flavor throughout the white cheese.
-
8
Stir in half of the crushed walnuts and half of the fresh chives for internal texture.
-
9
Transfer the spread into a decorative serving bowl or crock, smoothing the top with an offset spatula.
-
10
Drizzle an additional tablespoon of the reduction over the top in a swirl pattern.
-
11
Garnish with the remaining walnuts, chives, and a light sprinkle of Maldon sea salt for a crunchy finish.
-
12
Cover and refrigerate for at least 1 hour to allow the complex fermented flavors to meld together before serving.
💡 Chef's Tips
Always use a high-quality Worcestershire sauce as it is the star of the show; cheaper versions often lack the depth of real tamarind and anchovy. If your reduction gets too thick or turns into candy, whisk in a teaspoon of warm water to loosen it back to a syrup. For the best texture, ensure your cream cheese is truly at room temperature to avoid any unappetizing lumps. Black garlic is essential for that 'umami' punch; if you can't find it, substitute with a teaspoon of balsamic glaze and a clove of roasted regular garlic. This spread actually tastes better the next day, making it a perfect make-ahead dish for parties.
🍽️ Serving Suggestions
Serve alongside warm, crusty sourdough bread or dark pumpernickel triangles. Pair with a robust Stout or a peaty Scotch to complement the smoky, fermented notes. Excellent as a topping for a medium-rare steak crostini or inside a gourmet grilled cheese sandwich. Accompany with pickled cornichons or pickled red onions to provide a bright acid contrast to the rich fat. Use as a base spread on a burger bun for a truly elevated backyard barbecue experience.