Mustard Lemon 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:

• 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:

• Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.
• Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.
• Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.
• Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.

Steps:

• CAULIFLOWER:.
• Preheat oven to 400°F
• Butter rimmed baking sheet.
• Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices.
• Arrange slices in single layer on prepared baking sheet; sprinkle with salt.
• Roast until cauliflower is slightly softened, about 15 minutes.
• SAUCE:.
• Meanwhile, melt butter in small saucepan over medium heat.
• Whisk in lemon juice, mustard, crushed red pepper flakes, if using, and lemon peel.
• Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer.
• *Can be made 2 hours ahead; let stand at room temperature.
• If desired, rewarm in 350°F oven until heated through, about 10 minutes.
• Transfer cauliflower to platter.
• Sprinkle with parsley and serve warm or at room temperature.

Steps:

• Combine lemon juice, oil, mustard, sugar, salt and pepper.
• Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
• Refrigerate, covered 30-45 minutes, turning once.
• Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
• Turn and baste every 5 minutes while cooking.

Steps:

• In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
• Remove the sauce from the heat and stir in the butter. Serve warm.

Steps:

• Simmer wine and lemon zest in medium saucepan.
• Add scallops and cook and stir for 1 minute.
• Take out scallops, raise heat and reduce wine to about 1/4 cup.
• Reduce heat to low, whisk in mustard, then butter, in small pieces.
• Add scallops and any juice and heat through.
• Season with salt and pepper.
• Put sauce over cooked pasta-angel hair is good, and sprinkle on chives.

Steps:

• In a heavy-based medium saucepan, melt butter.
• Add flour all at once.
• Cook, stirring constantly, for 3 minutes.
• Add stock all at once.
• Blend mixture with a whisk.
• Cook mixture over low heat for 5 or 6 minutes, stirring often.
• Gently beat in egg yolks and add lemon juice, whisking constantly.
• Add mustard and mix.
• Add salt.
• Cook 1 or 2 minutes longer. Add cayenne pepper a little at a time, stirring and tasting until desired degree of "heat" is achieved.