Mustard Butter Recipes

Steps:

• Combine the butter, mustard, garlic, anchovy paste, Worcestershire sauce, salt, and pepper in a bowl. Mix until garlic and anchovy paste are evenly distributed throughout the butter. Serve immediately over warm food or cover and chill until needed.

Steps:

• For the mustard butter: With a rubber spatula, mix together the butter, both mustards, lemon zest and salt in a small bowl. Form into a 1-inch log on a large piece of plastic wrap and wrap tightly. Refrigerate for at least 4 hours.
• Preheat the grill to medium high.
• For the salmon: Sprinkle the salmon fillets with the salt and rub with the oil. Place on the hot grill, flesh-side down, and cook undisturbed for 4 minutes. Using a fish spatula, flip the salmon and cook for an additional 4 to 5 minutes or until cooked to your liking. Remove the salmon to a platter. Unwrap the mustard butter and slice thinly. Place a few slices on each fillet. Cover the fillets with foil to keep warm while preparing the lobster.
• For the lobster: Sprinkle the lobster tails with the salt and drizzle with the oil. Place on the grill, meat-side down, and cook for 3 minutes or until golden brown. Flip the tails and top with a few slices of mustard butter. Finish cooking for an additional 4 minutes or until the meat is opaque and just cooked through. Add the lobster to the platter with the salmon and serve with additional mustard butter on the side.

Steps:

• Heat the oil in a large skillet over medium-high heat. Sprinkle the pork chops with salt and pepper on both sides and cook, flipping once, until nicely browned and cooked to 150 degrees F or desired doneness, 5 to 7 minutes per side. Set the chops aside and reserve the skillet.
• Pour the chicken stock into the skillet and scrape with a wooden spoon to lift any browned bits. Add the shallots and cook, stirring occasionally, until the stock is reduced by half, about 4 minutes. Whisk in the mustard and apple butter. Turn off the heat and continue whisking until the sauce coats the back of a spoon, about 1 minute. Season as desired with freshly cracked black pepper.

Steps:

• Mix ingredients until blended.

Steps:

• Place the vinegar, wine and chopped shallot in a small saucepan and cook over medium heat until reduced to a syrup.
• Stir in the cream and cook until reduced a little more.
• Add in the diced butter, whisking until amalgamated. Season with salt and freshly ground white pepper, mix in the mustard, pass through a fine sieve and serve at once.

Steps:

• Mix everything together until fluffy.
• Serve.

Steps:

• In a food processor or in a bowl with a whisk blend together the butter, the mustard, the lemon juice, the Worcestershire sauce, the cayenne, and salt to taste until the mixture is smooth. Transfer the butter to a bowl and chill it, covered, for 8 hours to let the flavors develop. Serve the mustard lemon butter on grilled fish or chicken.

Steps:

• Mince capers and garlic and mash with salt. In a bowl stir together garlic-caper paste with remaining ingredients and salt and pepper to taste. Chill mustard butter 10 minutes. Using wax paper as an aid, shape mustard butter into a 6-inch log and wrap. Chill butter until firm, at least 1 hour, and up to 3 days. Butter may be frozen, wrapped well in plastic wrap, 1 month.
• Slice mustard butter as needed.

Steps:

• Two-and-a-half days before you plan to eat, put the cheeks in a bowl and pour over the ale. Cover and marinate in the fridge for 24 hrs.
• Up to two days ahead, make the mustard butter by beating the ingredients, together with 3/4 tsp salt, using a wooden spoon in a bowl. Tip onto a sheet of baking parchment or cling film, wrap and roll up to form a sausage shape, then chill in the fridge until needed.
• Heat oven to 140C/120C fan/gas 1. Remove the cheeks from the beer, pat dry on kitchen paper and season, reserving the beer. Heat the oil in a wide flameproof casserole dish or heavy-based pan. Sear the cheeks on all sides, then set aside. Add the vegetables and garlic to the hot dish and cook for 10 mins until browned.
• Return the cheeks to the dish with the ale, stock and herbs. Gently bring to the boil, skimming off any impurities as you go. Cover with a tight-fitting lid (or foil) and braise in the oven for 4 hrs until the meat is very tender.
• Once cooked, leave the beef to rest in the cooking liquid until cool - this will give you a much fuller flavour. Then cover and chill in the fridge overnight.
• The following day, remove the cheeks from the fridge. Put the casserole dish over a medium heat to warm though before lifting the cheeks into a bowl and passing the liquor through a fine sieve into a saucepan. Bubble on the hob for 15-20 mins until reduced to a rich sauce. Season and return the cheeks to the sauce to warm through. Remove the cheeks again, slice and divide between plates, spooning over some of the sauce. Put a slice of the mustard butter on top of each cheek to melt and serve with pearl barley and steamed greens.

Steps:

• Combine butter and mustard until smooth. Chill until semifirm. Toss together tomatoes and onion.
• Start a charcoal grill. Divide the beef and mustard butter into 4 four equal portions. Press butter into the center of each piece of beef and form a ball around it. Gently flatten into a patty. Grill to desired doneness.
• Place a lettuce leaf on the bottom half of each bun and top with a patty. Season the meat with the salt and pepper. Top with the tomato mixture and bun tops. Serve immediately.

Steps:

• Trim off all peripheral fat from the steaks. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.
• Put the butter in the container of a food processor or electric blender and add the mustard, Worcestershire sauce, garlic, shallots, parsley, salt and pepper. Blend thoroughly.
• Heat a heavy skillet (preferably black iron) until it is almost smoking.
• Add one steak at a time and cook until almost blackened on one side, about 2 to 3 minutes. Turn and cook on the other side about 2 to 3 minutes. If your stove has a ventilating fan, it is best to turn it on because the steaks will smoke. When each steak is done, transfer it to a warm serving dish and spoon butter mixture all over the top.
• Continue cooking until all the steaks are done.
• Garnish each serving with a portion of the sauteed potatoes with parsley.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the flours into a bowl with the bicarb, onion flakes, nigella seeds and 1½ tsp salt. Stir together and make a well in the middle. Tip in the butter and yogurt, and bring together into a soft, sticky dough using a spatula. If it seems dry, add a splash of milk.
• Tip the dough out onto a lightly floured surface and gently form into a round. Lift onto a lightly floured baking sheet, cut a deep cross in the top using a sharp knife and sprinkle over the oats. Bake for 1 hr, or until golden and the loaf sounds hollow when tapped underneath. Leave to cool on a wire rack.
• While the bread cools, beat the butter, mustard and a pinch of sea salt together until light and airy. Spoon into a small pot. Slice the bread and serve with the mustard butter for spreading over.