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This recipe came from an old French's mustard booklet. My mom used to make it and put on everything from grilled steaks and burgers to chicken, even on corn, vegetables, and burger buns. Nothing says summer grilling is here to me than some of this on the first steak of the season! We jazz it up sometimes changing type of mustard, as well as changing the the dry ingredients, but the original is GREAT!
- Allow butter to come to room temperature.This time is not included in prep time.
- Combine all other ingredients; add gradually to butter mixing throughly.
- Grill steaks or hamburgers on one side, turn, spread cooked side with butter mixture.
- When other side is cooked, spread with mixture.
- Store in refrigerator.
I tried once to review this. Hope it works this time. I too got this recipe from a French's booklet. That was 40 years ago. I love it most on bone-in chicken breast done on an outdoor grill. If I'm using it inside, I cut the butter in half. I always reduce the salt and bump up the cayenne.
I used this on meatballs as a baking sauce. It coated the meatballs in a spicy mustardy sauce. The recipe made more than enough as written. I will make this again, but want to try reducing the butter. Made for Fall 2011 Pick A Chef.