Beurre de Moutarde

Beurre de Moutarde (bur d’ moo-tard) may be served zuith kidneys, liver, steaks or grilled fish. It may also be used to enrich a sauce.

4 oz. butter

1 tablespoon prepared French mustard

½ teaspoon salt a teaspoon white pepper

2 tablespoons fresh chopped parsley or fresh mixed herbs

In a small mixing bowl, cream the butter with a wooden spoon, until it is light and creamy. Beat the mustard, a teaspoon at a time, into the butter. Beat in the salt and pepper and parsley, or mixed herbs. Chill to allow the butter to harden before using it.

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