Mustard Butter

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Preparation info

  • ½

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Place one-half cup butter, at room temperature, in a mixing bowl and blend well with three tablespoons prepared mustard, preferably Dijon or Düsseldorf. Use as a spread for sandwiches. Leftover mustard butter may be refrigerated and reserved for later use.

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