"Zip" sauce for steak

Is anyone familiar with Zip sauce? I had it at a steakhouse the other night and it was delicious . . . thanks, DG


* 1/4 cup butter
* 1 teaspoon dried rosemary, crushed
* 1/4 teaspoon dried thyme, crushed
* 1/4 teaspoon garlic powder
* 1 teaspoon dried parsley
* 1 teaspoon salt
* 1 tablespoon Dijon mustard
* 1/2 teaspoon coarsely ground black pepper
* 1 1/2 tablespoons Worcestershire sauce
* 1/4 teaspoon ground cumin
* 1/8 teaspoon cayenne pepper
* 1/3 cup beef drippings


  1. Melt butter in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic powder, parsley flakes and salt. Mix in the mustard, black pepper, Worcestershire sauce, cumin, and cayenne pepper. Warm gently for about a minute. Mix equal parts of the sauce with beef steak drippings to complete the sauce just before serving.


1 t. crushed dried rosemary
1/4 t. dry thyme leaf, rubbed between fingers til fine
1/4 t. garlic powder
1 t. dry minced parsley
1/4 lb. butter, melted
1 t. salt
1 T. Dijon mustard
1/2 t. coarse black pepper
1 1/2 T. Worcestershire sauce
1/4 t. ground cumin
1/8 t. cayenne pepper
1/8 t. white pepper

Combine the first 4 ingredients and stir into the butter that has been melted in a saucepan without letting it change color or getting brown. Then add everything else and warm gently a minute or so. Refrigerate tightly capped to use within a few weeks.
To use: stir about 1/4 c. of this prepared sauce into about 1/4 c. of the steak drippings.
(Makes about 2/3 cup)