Herbed Mustard Butter Recipes

HERBED BASIL BUTTER

Steps:

• Place basil in a food processor; pulse until coarsely chopped. Add butter, lemon juice, seasoned pepper and garlic salt; process until blended. Serve with corn.

HERBY FLAVOURED BUTTERS

Steps:

• Take100g/4oz softened butter and beat until creamy, then for...
• Herby butter: stir in 2-3 tbsp chopped fresh mixed herbs (parsley, chervil, dill, marjoram, basil) and salt and freshly ground black pepper to taste.
• Tarragon and wholegrain mustard butter: stir in 1 tsp chopped fresh tarragon (remember this is very strong) and 1-2 tbsp wholegrain mustard, plus salt and freshly ground black pepper to taste.
• Mint and cider butter: gradually beat in 1 tbsp cider vinegar, then 2 tbsp chopped fresh mint and salt and freshly ground black pepper to taste.
• Chive and shallot butter: stir in 1 tbsp finely chopped shallots and 2 tbsp chopped fresh chives, plus salt and freshly ground black pepper to taste.
• Parsley, lemon and chilli butter: stir in 3 tbsp chopped fresh parsley, 2 tsp finely grated lemon zest, salt to taste and ½ tsp crushed, dried chilli flakes.
• Dill butter: stir in 2 tbsp finely chopped pickled dill cucumber or gherkins and 3 tbsp chopped fresh dill, plus salt and freshly ground black pepper to taste.
• After mixing, have the flavoured butters handy in the fridge or freezer ready for slicing. Roll them into logs in wet greaseproof paper and chill until firm. Rewrap in cling film and twist each end to seal. Will keep in the fridge for 4-5 days or in the freezer for up to 3 months.

HOMEMADE HERB MUSTARD

Steps:

• Place the mustard seeds and dry mustard in a spice grinder or blender and blend until the seeds are broken up. A coarse grind gives the mustard some texture. Place the ground mustard seed and dry mustard in a bowl and pour the water over the top. Stir and cover. Let the mixture stand for 4 to 5 hours, stirring a few times.
• Put the mixture in a food processor and add vinegar, honey, sugar, salt, pepper, basil, thyme, rosemary, and sage. Puree until it's smooth. If mustard seems too dry, add warm water to make a smooth paste. Store in a jar at room temperature until the mustard mellows to your taste, up to 2 weeks for a very mellow mustard. Enjoy!

SAUTEED CHICKEN BREASTS WITH HERBED MUSTARD BUTTER AND DUO OF SPRING PEAS

Steps:

• Whisk 4 1/2 tablespoons butter, 1 tablespoon tarragon vinegar, fresh tarragon, mustard, and parsley in small bowl.
• Arrange chicken in single layer in 13x9x2-inch glass baking dish. Sprinkle with remaining 1 1/2 tablespoons tarragon vinegar. Let stand at room temperature 30 minutes. Pat chicken dry. Sprinkle both sides of chicken with dried tarragon, salt, and pepper.
• Bring large pot of salted water to boil.
• Meanwhile, melt remaining 1 1/2 tablespoons butter with oil in large skillet over medium-high heat. Add chicken and sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Place rounded teaspoon tarragon butter on each chicken breast. Tent loosely with foil to keep warm.
• Add vegetables to boiling water. Cook until crisp-tender, about 3 minutes; drain. Transfer to bowl. Toss with remaining tarragon butter; season with salt and pepper. Arrange vegetables around chicken, garnish with tarragon sprigs, and serve.