Mustard Butter

Rate this recipe

Preparation info

  • ½

    cup
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

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.

Part of