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.
Comments will be approved before showing up.
Land O'Lakes just released Pumpkin Spice Butter and officially made PSB a thing. We decided to DIY our own version, the Churncraft way.
Check us out on Better Connecticut teaching our favorite TV hosts, Kara Sundlun and Scot Haney, to make festive fall butter. This autumnal spread is perfect for a cozy fall brunch!