Best Mustard Tarragon Butter Recipes

Grilled Veal Chops With Lemon-Mustard-Tarragon Butter image

Provided by KandB

Categories Veal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

6 veal chops
salt and black pepper
6 ounces unsalted butter, softened
2 tablespoons fresh tarragon, minced
1 tablespoon fresh chives, minced
2 tablespoons Dijon mustard
1 tablespoon fresh parsley, chopped
1/2 lemon, juice of

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

Mustard Tarragon Butter image

Yield Makes about 1 cup

Number Of Ingredients 3

1 1/2 sticks (3/4 cup) unsalted butter, softened
2 1/2 tablespoons whole-grain or coarse-grain mustard
3 tablespoons chopped fresh tarragon

Steps:

Blend all ingredients with salt and pepper to taste in a food processor until smooth. Chill butter, covered, until just firm but still malleable, about 30 minutes. Transfer butter to a sheet of wax paper and roll into a 6-inch log. Chill, wrapped in wax paper and then foil, until firm, about 1 hour.