Time 10m Yield 24 Number Of Ingredients 7 Steps:
In a bowl, mash butter with a fork. Add remaining ingredients and mix well. Spoon onto a sheet of waxed paper and form into a 7-inch (17 cm) log. Wrap well in waxed paper and refrigerate or freeze until ready to use. As a suggestion for use, soften slightly before slicing off 1/4-inch (6 mm) rounds of mustard butter and place on top of fish or seafood when barbecuing or baking. Just before serving, place another pat of top of each serving and let the heat from the cooked fish melt the butter.
Time 4h35m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
For the mustard butter: With a rubber spatula, mix together the butter, both mustards, lemon zest and salt in a small bowl. Form into a 1-inch log on a large piece of plastic wrap and wrap tightly. Refrigerate for at least 4 hours. Preheat the grill to medium high. For the salmon: Sprinkle the salmon fillets with the salt and rub with the oil. Place on the hot grill, flesh-side down, and cook undisturbed for 4 minutes. Using a fish spatula, flip the salmon and cook for an additional 4 to 5 minutes or until cooked to your liking. Remove the salmon to a platter. Unwrap the mustard butter and slice thinly. Place a few slices on each fillet. Cover the fillets with foil to keep warm while preparing the lobster. For the lobster: Sprinkle the lobster tails with the salt and drizzle with the oil. Place on the grill, meat-side down, and cook for 3 minutes or until golden brown. Flip the tails and top with a few slices of mustard butter. Finish cooking for an additional 4 minutes or until the meat is opaque and just cooked through. Add the lobster to the platter with the salmon and serve with additional mustard butter on the side.
Time 4h45m Number Of Ingredients 14 Steps:
Two-and-a-half days before you plan to eat, put the cheeks in a bowl and pour over the ale. Cover and marinate in the fridge for 24 hrs. Up to two days ahead, make the mustard butter by beating the ingredients, together with 3/4 tsp salt, using a wooden spoon in a bowl. Tip onto a sheet of baking parchment or cling film, wrap and roll up to form a sausage shape, then chill in the fridge until needed. Heat oven to 140C/120C fan/gas 1. Remove the cheeks from the beer, pat dry on kitchen paper and season, reserving the beer. Heat the oil in a wide flameproof casserole dish or heavy-based pan. Sear the cheeks on all sides, then set aside. Add the vegetables and garlic to the hot dish and cook for 10 mins until browned. Return the cheeks to the dish with the ale, stock and herbs. Gently bring to the boil, skimming off any impurities as you go. Cover with a tight-fitting lid (or foil) and braise in the oven for 4 hrs until the meat is very tender. Once cooked, leave the beef to rest in the cooking liquid until cool - this will give you a much fuller flavour. Then cover and chill in the fridge overnight. The following day, remove the cheeks from the fridge. Put the casserole dish over a medium heat to warm though before lifting the cheeks into a bowl and passing the liquor through a fine sieve into a saucepan. Bubble on the hob for 15-20 mins until reduced to a rich sauce. Season and return the cheeks to the sauce to warm through. Remove the cheeks again, slice and divide between plates, spooning over some of the sauce. Put a slice of the mustard butter on top of each cheek to melt and serve with pearl barley and steamed greens.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Place the vinegar, wine and chopped shallot in a small saucepan and cook over medium heat until reduced to a syrup. Stir in the cream and cook until reduced a little more. Add in the diced butter, whisking until amalgamated. Season with salt and freshly ground white pepper, mix in the mustard, pass through a fine sieve and serve at once.
Time 25m Yield Four servings Number Of Ingredients 9 Steps:
Combine butter and mustard until smooth. Chill until semifirm. Toss together tomatoes and onion. Start a charcoal grill. Divide the beef and mustard butter into 4 four equal portions. Press butter into the center of each piece of beef and form a ball around it. Gently flatten into a patty. Grill to desired doneness. Place a lettuce leaf on the bottom half of each bun and top with a patty. Season the meat with the salt and pepper. Top with the tomato mixture and bun tops. Serve immediately.
Time 1h20m Yield Serves 8-10 (or 6-8 with leftovers) Number Of Ingredients 11 Steps:
Heat the oven to 200C/180C fan/gas 6. Tip the flours into a bowl with the bicarb, onion flakes, nigella seeds and 1½ tsp salt. Stir together and make a well in the middle. Tip in the butter and yogurt, and bring together into a soft, sticky dough using a spatula. If it seems dry, add a splash of milk. Tip the dough out onto a lightly floured surface and gently form into a round. Lift onto a lightly floured baking sheet, cut a deep cross in the top using a sharp knife and sprinkle over the oats. Bake for 1 hr, or until golden and the loaf sounds hollow when tapped underneath. Leave to cool on a wire rack. While the bread cools, beat the butter, mustard and a pinch of sea salt together until light and airy. Spoon into a small pot. Slice the bread and serve with the mustard butter for spreading over.
Yield Makes about 1/2 cup Number Of Ingredients 5 Steps:
In a food processor or in a bowl with a whisk blend together the butter, the mustard, the lemon juice, the Worcestershire sauce, the cayenne, and salt to taste until the mixture is smooth. Transfer the butter to a bowl and chill it, covered, for 8 hours to let the flavors develop. Serve the mustard lemon butter on grilled fish or chicken.
Yield Makes about 3/4 cup Number Of Ingredients 7 Steps:
Mince capers and garlic and mash with salt. In a bowl stir together garlic-caper paste with remaining ingredients and salt and pepper to taste. Chill mustard butter 10 minutes. Using wax paper as an aid, shape mustard butter into a 6-inch log and wrap. Chill butter until firm, at least 1 hour, and up to 3 days. Butter may be frozen, wrapped well in plastic wrap, 1 month. Slice mustard butter as needed.
More about “mustard butter recipes”
Time 15m Yield 6 serving(s) Number Of Ingredients 3 Steps:
In a small bowl mix mustard and butter, set a side. Can be made ahead and refrigerated, covered. Bring to room temperature before proceeding. Steam broccoli until crisp tender and transfer to a large bowl. Add mustard butter and toss until melted and broccoli is well coated. Season with Salt and pepper. Serve.
