Dijon Mustard Butter Recipes

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DIJON-HERB BUTTER



Dijon-Herb Butter image

Dijon mustard is a terrific flavoring ingredient all by itself. But it's also a team player in this Dijon-Herb Butter.

Provided by My Food and Family

Categories     Meal Recipes

Time 5m

Yield 12 servings, 1 Tbsp. each

Number Of Ingredients 4

1/2 cup butter, softened
1/3 cup GREY POUPON Dijon Mustard
4 cloves garlic, minced
1 Tbsp. each finely chopped fresh parsley, sage and thyme

Steps:

  • Mix ingredients until blended.

Nutrition Facts : Calories 80, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 1 g

DIJON MUSTARD VINAIGRETTE



Dijon Mustard Vinaigrette image

-Sarah Farmer, Taste of Home Culinary Director

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1 cup

Number Of Ingredients 5

1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
3/4 cup extra virgin olive oil

Steps:

  • In a large bowl, whisk together first four ingredients. Slowly add olive oil while whisking constantly.

Nutrition Facts : Calories 189 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

MUSTARD BUTTER



Mustard Butter image

This is a wonderful butter to use on top of steaks, chicken, pork, or veggies. It has a secret ingredient that no one will ever guess! If you are uncertain about anchovy paste, start with a small amount and taste as you go. You'll be surprised at how it boosts the overall flavor without being fishy.

Provided by AuLait

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 10m

Yield 6

Number Of Ingredients 6

¼ cup unsalted butter, softened
1 tablespoon Dijon mustard
1 clove garlic, minced
½ teaspoon anchovy paste
2 dashes Worcestershire sauce, or to taste
salt and pepper to taste

Steps:

  • Combine the butter, mustard, garlic, anchovy paste, Worcestershire sauce, salt, and pepper in a bowl. Mix until garlic and anchovy paste are evenly distributed throughout the butter. Serve immediately over warm food or cover and chill until needed.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 0.8 g, Cholesterol 20.5 mg, Fat 7.7 g, Protein 0.2 g, SaturatedFat 4.9 g, Sodium 116.8 mg

CHEF JOHN'S DIJON MUSTARD



Chef John's Dijon Mustard image

As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn't contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time P8DT40m

Yield 64

Number Of Ingredients 10

1 ½ cups white wine
1 cup water, or more as needed
⅔ cup white wine vinegar
1 yellow onion, chopped
2 cloves garlic, minced
1 cup whole yellow mustard seeds
¼ cup dry mustard
1 tablespoon garlic powder
1 teaspoon salt
4 1-pint canning jars with lids and rings

Steps:

  • Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
  • Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
  • Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
  • Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Refrigerate mustard until flavors blend, at least 1 week.

Nutrition Facts : Calories 23 calories, Carbohydrate 1.7 g, Fat 1 g, Fiber 0.5 g, Protein 0.9 g, Sodium 37.4 mg, Sugar 0.4 g

DIJON MUSTARD BUTTER



Dijon Mustard Butter image

My daughter the "Mustard Queen" would probably use this on her toast or potato chips. You may want to try it on Soft Pretzels or Bread Sticks.

Provided by Charlotte J

Categories     Sauces

Time 5m

Yield 10 Tablespoons

Number Of Ingredients 3

1/2 cup butter, softened
2 tablespoons Dijon mustard
1/2-1 teaspoon caraway seed

Steps:

  • Mix everything together until fluffy.
  • Serve.

Nutrition Facts : Calories 83.7, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 115.1, Carbohydrate 0.2, Fiber 0.1, Protein 0.2

DIJON MUSTARD



Dijon Mustard image

An easy-to-make, balanced coarse-ground Dijon mustard recipe to use for all of your sandwich, grilled burger, hot dog, and potato salad needs.

Provided by Bryce Coulton

Categories     Condiment

Time P2DT15m

Number Of Ingredients 5

8 tablespoons (80 grams) whole brown mustard seeds
7 ounces distilled white vinegar, divided
4 ounces white wine
1 tablespoon granulated sugar
1 1/2 tablespoons salt

Steps:

  • Soak and refrigerate mustard seeds: In a small plastic container or glass bowl (do not use metal), soak the mustard seeds in 5 1/2 ounces of the distilled white vinegar. Cover and set in the refrigerator for 12-24 hours. Soaking allows the mustard seeds to soften and plump up, which will make them break down easier during the blending process.
  • Strain the mustard seeds: Using a sieve, strain the mustard seeds, and discard any vinegar. The liquid will be too bitter to use.
  • Blend the mustard seeds: Place the strained mustard seeds in a blender. Add the remaining 1 1/2 ounces of distilled white vinegar, white wine, sugar, and salt into the blender as well. Blend at a low setting for 20 seconds, then slowly increase to a high setting and blend for 15 seconds. Scrape down the sides of the blender. The consistency of the mustard will have thickened slightly. Blend at low setting for 15 seconds, slowly increasing to a high setting and blend for 20 to 30 seconds. The consistency will be similar to a thick cake batter. If you prefer a smoother texture, blend for another 20 to 30 seconds at a medium to high setting.
  • Chilling and storing the mustard: Transfer the mustard to a glass jar or plastic container and cover and refrigerate for 24 hours. The mustard is quite bitter immediately after blending and needs time for the bitterness to diminish. It will keep for up to 6 months in the refrigerator.

Nutrition Facts : Calories 16 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 744 mg, Sugar 1 g, Fat 0 g, UnsaturatedFat 0 g

DIJON BUTTER



Dijon Butter image

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.

Provided by KookieMomster

Categories     European

Time 5m

Yield 10 pats, 10 serving(s)

Number Of Ingredients 2

2 tablespoons whole grain Dijon mustard
4 ounces unsalted butter or 4 ounces sweet butter

Steps:

  • 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!

Nutrition Facts : Calories 83.3, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 34.9, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.2

DIJON TARRAGON BUTTER



Dijon Tarragon Butter image

Softened butter blended with Dijon mustard and fresh tarragon makes a terrific topper for pork chops, mashed potatoes and more.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 32 servings, 1 Tbsp. each

Number Of Ingredients 3

1 cup (2 sticks) butter, softened
1/4 cup GREY POUPON Dijon Mustard
1/4 cup chopped fresh tarragon

Steps:

  • Beat all ingredients with electric hand mixer on medium speed until well blended. Spoon into airtight container.
  • Refrigerate at least 30 min. or until firm.
  • Spoon 1 Tbsp. of the butter mixture over each 3-oz. serving of cooked pork chops.

Nutrition Facts : Calories 50, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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