Dijon mustard butter from The Complete Book of Small-Batch Preserving, Second Edition: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on March 24, 2025

    I have tbsp's of this stuff in my freezer & my favourite use is in butter based pan sauces for things like chicken...it is especially good with white wine added in. For this batch, I had top up my basil with a little parsley and used a mix of 3 different mustards (Dijon, hot stone ground & a milder/slightly smoother stone ground). NOTE: I don't see hot sauce as an ingredient mentioned anywhere in the recipe or the headnote.

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