“It was the best butter!”

So said the March Hare in Alice’s Adventures in Wonderland. Even better butter is when you blend mustard into your butter. It’s a traditional chef’s trick that anyone can do.

Simply beat your favorite mustard into softened butter until smooth and well combined. Re-chill and serve. It’s great on grilled meats, chicken, fish, veggies or just on bread.

How much mustard can a stick of butter comfortably hold? We have tested several proportions of mustard-to-butter and find that a tablespoon of mustard to 4 ounces (a half stick) of butter works just right. Feel free to add up to one more tablespoon of mustard — if you’re in a mighty mustard mood. Pictured here are our test mustard butters, all easy and all delicious.

The mustard butters we made use:

Slimm & Nunne Maple Peppercorn Mustard (SLN140) — for steaks;
Pommery Moutarde de Meaux (PMM100) — chicken and beef;
Edmond Fallot Tarragon Mustard (EFL104) — great for fish;
Musette Dijon (MSE100) — for crusty baguettes; and
Cherchies Banana Pepper Mustard (CHC105) — for green beans or corn on the cob!



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