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.