“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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One Response to “It was the best butter!”

  1. Lorraine French says:

    My favorite use of this idea is to mix butter, yellow mustard, scallions, garlic, lemon juice, and spread on French bread slices. Top with sesame seeds and heat in 350 F. oven. YUMMMMMMMMMMM.

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