Think of this as an instant sauce. A dollop is perfect over grilled steak, chicken, fish or steamed root vegetables
Ingredients
½ cup unsalted butter, softened
2 tablespoons Dijon, stone ground or honey mustard
1 tablespoon fresh minced parsley
1 tablespoon + 1 teaspoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
Instructions
With a fork, mash together the butter, mustard, parsley, lemon juice, salt and pepper in a medium bowl until well blended. Transfer to a sheet of waxed paper. Roll the butter mixture into a log and refrigerate at least 1 hour.
Note:
This butter log can be covered in heavyduty aluminum foil, labeled and frozen for up to 1 month. Thaw in the refrigerator overnight before using or simply slice off the amount needed while the butter is still frozen
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/mustard-medley/