Mustard Butter
From: Gisele, Aylmer, Quebec, Canada
Comments: Excellent with kidneys, liver, steaks or grilled fish; can also be mixed into a sauce.
IngredientsPreparation
  • 1/2 cup [115 g] butter
  • 1 tablespoon [15 mL] hot mustard
  • 1/4 teaspoon [1 mL] salt
  • 1/8 teaspoon [0.5 mL] gray pepper
  • 2 tablespoons [30 mL] freshly chopped parsley or fine herbs
  • Using a wooden spoon, cream butter, into a small bowl, until light.
  • Beat in hot mustard, salt, gray pepper and chopped parsley or fines herbs.
  • Thoroughly mix; refrigerate for a few minutes.
  • Shape butter into a roll; wrap into al foil.
  • Freeze until ready to use.