Prep 5 mins
Cook 0 mins
This is a compound butter that is great with potatoes, perogies and many other foods. When it melts is almost a sauce in itself. I like it on leftover cold salt potatoes too.
- Allow the butter to come to room temperature.
- Blend the ingredients together.
- Place in a tub or wrap in plastic wrap to form a tube shape and refrigerate until firm.
- Serve over hot food, yummy!
When I asked my daughter (18) what we should try this butter on, she suggested a grilled cheese because she likes mustard on that particular sandwich. Boy, was it good! I just spread the bread with the Dijon butter, just as I would normal butter and the flavor was terrific. Next I'm going to melt it over steamed asparagus. Thanks for posting this easy and tasty recipe, KookieMomster. (: