MUSTARD BUTTER

Spread this butter on thinly sliced ark rye bread as a flavored base for tongue or roast beef sandwiches. Or use it for basting chicken: just loosen the skin on a roast chicken, and dot the butter under the skin. Or try it over vegetables such as cauliflower or baked potatoes.

1/2 cup butter, softened
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon cumin powder (optional)
Cayenne pepper

Beat the butter with a mixer or in a food processor until it is whipped.

Add the mustard, lemon juice, Worcestershire sauce, cumin (if used), and cayenne to taste, and beat until thoroughly combined.

Store in a covered glass container in the refrigerator. The butter should stay in good condition for up to 3 weeks. For longer refrigerator storage omit the lemon juice; or freeze it for up to 3 months.

VARIATION:
Add 1 tablespoon grated horseradish and 1 teaspoon caraway seeds.

Makes about 2/3 cup
Source: The Pantry Gourmet by Jane A. Doerfer