This wholegrain mustard butter is perfect for adorning your favorite steak or vegetables! A zero carb recipe.
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Compound butters are SO easy to make – I love them! On this blog already I have a Mint and Basil Butter – perfect with lamb! – and a Blue Cheese Butter which I serve with steak. They take very little time to make, can be prepared in advance, and then look so pretty when sliced into coins and you get a wonderful cross-section of the ingredients.
This latest version uses a simple combination of wholegrain mustard and parsley. It is so full of flavor!
How to Make Wholegrain Mustard Butter
Place a room-temperature stick of butter in a bowl, together with some wholegrain mustard (sometimes called “old style”), finely chopped fresh parsley, salt, and pepper.
Use a fork to mash everything together.
Transfer the butter to a piece of plastic wrap (cling film), and form it into a log shape, wrapping the plastic wrap tightly around it.
Place in the fridge and let it harden again. The butter can be made up to three days in advance. When ready to use, simply slice the butter into coins and place it on your chosen vegetables or protein.
Shown here over steak, together with some delicious horseradish cauliflower mash.
- 1 stick (4 oz) unsalted butter, room temperature
- 1 tbs wholegrain mustard
- 1 tbs finely chopped fresh parsley
- salt and black pepper
- Place all the ingredients in a bowl. and use a fork to mash everything together.
- Transfer the butter to a piece of plastic wrap, and form it into a log shape, wrapping the plastic wrap tightly around it.
- Place in the fridge and let it harden.
- When ready to use, simply slice the butter and place it on your chosen vegetables or protein.
A zero carb recipe.
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Nutrition InformationYield 8 Serving Size Approx 1 tbs
Amount Per Serving Calories 15Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 4mgSodium 105mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.