This yummy combination is a shoe-in for all those steak and potato meals. Place a chunk on a sizzling steak or melt it over a steaming baked potato. You can even enjoy it on the asparagus or broccoli you have to fill the green quota for your plate! What would you pair with this grainy mustard chive butter?
1 c. handchurned butter
2 tbsp. fresh chives, finely chopped
1 tbsp. grainy mustard
1/4 tsp. sea salt
Using a spoon or your hands, thoroughly blend the chopped chives, mustard and salt into butter.
Shape the butter into a log using parchment or wax paper. Refrigerate until butter log is firm – approximately thirty minutes.
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.