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Butter - Mustard (Cold) Recipe
A compound butter, based on the French traditional butter 'Beurre de Moutarde'.
It's good with simply grilled steak, or with kidneys or liver.
Any left over butter, freezes well for another occasion, if carefully wrapped - so as to avoid taking on the tastes of stronger foods.
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250gr/8 oz Unsalted Butter – at room temperature; keep the wrapper
2 tablespoons (30ml) Dijon Mustard
½ teaspoon (2ml) fine Sea Salt
A few grinds of fresh pepper – use white if a few black flecks offend you
4 tablespoons of freshly-chopped, soft-leaved, fresh herbs – such as parley, chives and basil – but not rosemary/bay etc.
- Cream the butter in a bowl or a food processor, then add the mustard, a little at a time - and mix until incorporated.
- Mix in the salt, pepper and herbs.
- Spread out the reserved butter paper, then spread the butter in a sausage-shape along the centre.
- Roll the paper around the butter to produce an even shape - if any oozes out of the ends, force it back and seal in with the wrapper.
- Refrigerate until needed
To serve, slice off medallions as needed