Dijon Mustard Butter Recipes
DIJON MUSTARD BUTTER
My daughter the "Mustard Queen" would probably use this on her toast or potato chips. You may want to try it on Soft Pretzels or Bread Sticks.
Provided by Charlotte J
Categories Sauces
Time 5m
Yield 10 Tablespoons
Number Of Ingredients 3
Steps:
- Mix everything together until fluffy.
- Serve.
Nutrition Facts : Calories 83.7, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 115.1, Carbohydrate 0.2, Fiber 0.1, Protein 0.2
DIJON BUTTER
This is a compound butter that is great with potatoes, perogies and many other foods. When it melts is almost a sauce in itself. I like it on leftover cold salt potatoes too.
Provided by KookieMomster
Categories European
Time 5m
Yield 10 pats, 10 serving(s)
Number Of Ingredients 2
Steps:
- Allow the butter to come to room temperature.
- Blend the ingredients together.
- Place in a tub or wrap in plastic wrap to form a tube shape and refrigerate until firm.
- Serve over hot food, yummy!
Nutrition Facts : Calories 83.3, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 34.9, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.2
CHEF JOHN'S DIJON MUSTARD
As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn't contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P8DT40m
Yield 64
Number Of Ingredients 10
Steps:
- Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
- Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
- Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
- Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Refrigerate mustard until flavors blend, at least 1 week.
Nutrition Facts : Calories 23 calories, Carbohydrate 1.7 g, Fat 1 g, Fiber 0.5 g, Protein 0.9 g, Sodium 37.4 mg, Sugar 0.4 g
MUSTARD BUTTER
This is a wonderful butter to use on top of steaks, chicken, pork, or veggies. It has a secret ingredient that no one will ever guess! If you are uncertain about anchovy paste, start with a small amount and taste as you go. You'll be surprised at how it boosts the overall flavor without being fishy.
Provided by AuLait
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 0.8 g, Cholesterol 20.5 mg, Fat 7.7 g, Protein 0.2 g, SaturatedFat 4.9 g, Sodium 116.8 mg
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