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
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
MsgID: 3139130
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using 6 Ingredients or Less
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using 6 Ingredients or Less
Board: Daily Recipe Swap at Recipelink.com
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!