Ingredients for Rosemary Mustard Butter
- 1 cup (2 sticks) unsalted butter, softened
- Coarse Grain Mustard
- 1 tablespoon finely chopped fresh rosemary
- Lemon Juice
- Lemon Rind
- Honey
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How to Make Rosemary Mustard Butter
- In a medium bowl, beat 1 cup (2 sticks) of softened unsalted butter with an electric mixer until light and fluffy (approximately 2 minutes).
- Add 2 tablespoons Dijon mustard, 1 tablespoon finely chopped fresh rosemary, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are evenly combined.
- Line a sheet of plastic wrap on a flat surface. Spoon the butter mixture onto the center of the plastic wrap. Using the plastic wrap, gently shape the mixture into a log, approximately 1 inch in diameter. Twist the ends of the plastic wrap tightly to seal the butter log.
- Refrigerate for at least 2 hours, or until the butter is firm.
- Once firm, carefully unwrap the butter log and slice into 1/2-inch thick rounds. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
5g
Fat
79g
Carbs
0g
