Mustard Lemon Butter Recipes

MUSTARD BUTTER

Steps:

• In a bowl, mash butter with a fork. Add remaining ingredients and mix well.
• Spoon onto a sheet of waxed paper and form into a 7-inch (17 cm) log. Wrap well in waxed paper and refrigerate or freeze until ready to use.
• As a suggestion for use, soften slightly before slicing off 1/4-inch (6 mm) rounds of mustard butter and place on top of fish or seafood when barbecuing or baking. Just before serving, place another pat of top of each serving and let the heat from the cooked fish melt the butter.

GRILLED SEAFOOD PLATTER WITH MUSTARD BUTTER

Steps:

• For the mustard butter: With a rubber spatula, mix together the butter, both mustards, lemon zest and salt in a small bowl. Form into a 1-inch log on a large piece of plastic wrap and wrap tightly. Refrigerate for at least 4 hours.
• Preheat the grill to medium high.
• For the salmon: Sprinkle the salmon fillets with the salt and rub with the oil. Place on the hot grill, flesh-side down, and cook undisturbed for 4 minutes. Using a fish spatula, flip the salmon and cook for an additional 4 to 5 minutes or until cooked to your liking. Remove the salmon to a platter. Unwrap the mustard butter and slice thinly. Place a few slices on each fillet. Cover the fillets with foil to keep warm while preparing the lobster.
• For the lobster: Sprinkle the lobster tails with the salt and drizzle with the oil. Place on the grill, meat-side down, and cook for 3 minutes or until golden brown. Flip the tails and top with a few slices of mustard butter. Finish cooking for an additional 4 minutes or until the meat is opaque and just cooked through. Add the lobster to the platter with the salmon and serve with additional mustard butter on the side.

CAULIFLOWER WITH MUSTARD-LEMON BUTTER

Steps:

• Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.
• Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.
• Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.
• Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.

MUSTARD LEMON BUTTER

Steps:

• In a food processor or in a bowl with a whisk blend together the butter, the mustard, the lemon juice, the Worcestershire sauce, the cayenne, and salt to taste until the mixture is smooth. Transfer the butter to a bowl and chill it, covered, for 8 hours to let the flavors develop. Serve the mustard lemon butter on grilled fish or chicken.

LEMON MUSTARD SAUCE (FOR FISH)

Steps:

• Melt butter in a small saucepan on a medium heat.
• Add parsley and spring onions, cook till soft
• Add mustard, lemon zest and juice
• Simmer for a few minutes until sauce thickens slightly

LEMON-MUSTARD SAUCE

Steps:

• In a heavy-based medium saucepan, melt butter.
• Add flour all at once.
• Cook, stirring constantly, for 3 minutes.
• Add stock all at once.
• Blend mixture with a whisk.
• Cook mixture over low heat for 5 or 6 minutes, stirring often.
• Gently beat in egg yolks and add lemon juice, whisking constantly.
• Add mustard and mix.
• Add salt.
• Cook 1 or 2 minutes longer. Add cayenne pepper a little at a time, stirring and tasting until desired degree of "heat" is achieved.

MUSTARD BUTTER

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.

PASTA WITH SCALLOPS AND LEMON BUTTER MUSTARD SAUCE

Steps:

• Simmer wine and lemon zest in medium saucepan.
• Add scallops and cook and stir for 1 minute.
• Take out scallops, raise heat and reduce wine to about 1/4 cup.
• Reduce heat to low, whisk in mustard, then butter, in small pieces.
• Add scallops and any juice and heat through.
• Season with salt and pepper.
• Put sauce over cooked pasta-angel hair is good, and sprinkle on chives.

FANTASTIC LEMON BUTTER FILLET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
• Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
• Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.