Double Mustard Compound Butter

Double Mustard Compound Butter

Prep Time: 10 minutes

Cook Time: 5 minutes

Servings: ~ 4 oz

Ingredients

• 2 tbsp non-fat (or whole) milk powder*

• 1 stick (113 g) salted butter, room temperature

• 1 tbsp dijon mustard

• 1 tbsp grainy mustard

• 1 tbsp parsley, finely chopped 

• 1 garlic clove, finely minced

• Salt and pepper

*Milk powder is not required, but provides a nutty, toasted depth. Proceed to step 3 if you choose to skip it.

Directions

1. Add the milk powder to a small skillet. Place over medium-low heat and stir frequently to prevent burning. Toast the milk powder until it’s golden brown. It might clump slightly - this is normal. 

2. Pour the milk powder into a bowl or plate to cool. 

3. In a bowl, mix together the cooled toasted milk powder, butter, dijon mustard, grainy mustard, parsley, garlic, and a generous pinch of salt and pepper. Adjust to taste with more salt and pepper. 

4. Place the double mustard butter in an airtight container or roll it up in parchment paper to form a butter log. Store in the fridge for up to 2 weeks, or in the freezer for up to 3 to 6 months.