Best Mustard Lemon Butter Recipes
GRILLED VEAL CHOPS WITH LEMON-MUSTARD-TARRAGON BUTTER
This is one of a series of recipes I have from a winery. They unfortunately do not put the chef on the recipe page but on the tasting notes which I did not keep. So for lack of a better source, I'll call this the VSW series. I have not tried most of them, but I want to hang on to them so I'm posting them here. Chefs notes: Grilled outdoors or broiled indoors, there's nothing like the perfect veal chop with a tart herb butter served alongside a fresh pasta and maybe some thin green beans dressed in olive oil.
Provided by KandB
Categories Veal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat coals in a grill until they are covered with ash (mesquite does magic with grilled meats). Season the veal chops with salt and pepper, then place on the grill and cook to desired doneness.
- While the chops are grilling, place the soft butter in a small mixing bowl. Add the other ingredients and incorporate them well with a fork. Season to taste with salt and pepper. (If making the herb butter far ahead, spoon onto a sheet of wax paper and form a log which can easily be divided later, then refrigerate.).
- When ready to serve, add a dollop of the herb butter atop each veal chop and serve immediately.
Nutrition Facts : Calories 212.7, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 60.5, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 0.8
BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER
Categories Mustard Vegetable Side Sauté Vegetarian High Fiber Buffet Lemon Broccoli Cauliflower Healthy Chive Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Using fork, blend butter, mustard and lemon peel in small bowl. Mix in cup chives. Season with salt and pepper.
- Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
- Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.
CAULIFLOWER WITH MUSTARD-LEMON BUTTER
Categories Mustard Side Roast Christmas Thanksgiving Lemon Cauliflower Fall Winter Parsley Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.
- Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.
- Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.
- Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.
HAM TEA BISCUITS WITH BLACKBERRY MUSTARD OR LEMON HERB BUTTER
My MIL hosted a Mother's Day tea for the ladies at the church she attends and served these delicious little biscuits. They can be topped with either the Blackberry Mustard, my personal favorite, or Lemon-Herb Butter. For the biscuits, she used Mary B's and you can also use thin slices of deli ham if you would like. The amount of ham I have listed is an estimate. The amount needed will depend on how much ham you want to fill the biscuits with. Recipe is from Southern Living.
Provided by Dreamgoddess
Categories Ham
Time 20m
Yield 24 biscuits
Number Of Ingredients 8
Steps:
- Bake the tea biscuits according to the directions on the package.
- Brown the ham in a hot skillet 1-2 minutes on each side. Cut into small pieces (about the size of the biscuits).
- Split the biscuits in half and fill with the hot ham.
- Place a small amount of either the Blackberry Mustard or Lemon-Herb Butter on top of the ham and replace the biscuit tops.
- Serve while still warm.
- Blackberry Mustard: Stir together the preserves and mustard. Yields about 2/3 cup.
- Lemon-Herb Butter: Combine all ingredients; mix well. Yields about 1/2 cup.
Nutrition Facts : Calories 53.5, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 43.6, Carbohydrate 4.7, Fiber 0.1, Sugar 3.3, Protein 0.1
PASTA WITH SCALLOPS AND LEMON BUTTER MUSTARD SAUCE
My favorite pasta recipe, the mustard is tangy and elegant. Very fast to make, use the small and less expensive scallops.
Provided by Kasha
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Simmer wine and lemon zest in medium saucepan.
- Add scallops and cook and stir for 1 minute.
- Take out scallops, raise heat and reduce wine to about 1/4 cup.
- Reduce heat to low, whisk in mustard, then butter, in small pieces.
- Add scallops and any juice and heat through.
- Season with salt and pepper.
- Put sauce over cooked pasta-angel hair is good, and sprinkle on chives.
Nutrition Facts : Calories 661.4, Fat 11.9, SaturatedFat 1, Cholesterol 27.4, Sodium 3285.4, Carbohydrate 84.2, Fiber 11.2, Sugar 5.7, Protein 36.1
CAULIFLOWER WITH MUSTARD-LEMON BUTTER
Make and share this Cauliflower With Mustard-Lemon Butter recipe from Food.com.
Provided by Manami
Categories Lemon
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- CAULIFLOWER:.
- Preheat oven to 400°F
- Butter rimmed baking sheet.
- Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices.
- Arrange slices in single layer on prepared baking sheet; sprinkle with salt.
- Roast until cauliflower is slightly softened, about 15 minutes.
- SAUCE:.
- Meanwhile, melt butter in small saucepan over medium heat.
- Whisk in lemon juice, mustard, crushed red pepper flakes, if using, and lemon peel.
- Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer.
- *Can be made 2 hours ahead; let stand at room temperature.
- If desired, rewarm in 350°F oven until heated through, about 10 minutes.
- Transfer cauliflower to platter.
- Sprinkle with parsley and serve warm or at room temperature.
Nutrition Facts : Calories 117.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 442.2, Carbohydrate 3.3, Fiber 1.4, Sugar 1.4, Protein 1.2
MUSTARD LEMON BUTTER
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- In a food processor or in a bowl with a whisk blend together the butter, the mustard, the lemon juice, the Worcestershire sauce, the cayenne, and salt to taste until the mixture is smooth. Transfer the butter to a bowl and chill it, covered, for 8 hours to let the flavors develop. Serve the mustard lemon butter on grilled fish or chicken.
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