This is without doubt the best flavoured butter I’ve *ever* made.
When it comes to steak, I like a knob of garlic butter to melt and spread like high-tide across the charred surface. But sometimes I don’t want garlic. Like last night. So I found a recipe that David Lebovitz claims as his own. In truth, I recall tasting something very similar on a steak in Paris last year, so I don’t think it’s his invention.
There’s not much to it, really. Soften a couple tablespoons of salted or unsalted butter at room temperature for a while, smoosh it a bit with a fork, and then add 2 teaspoons (or so) of dry mustard powder (like Colman’s English mustard powder) with one teaspoon of Dijon mustard. Mix it up well with your fork, and then scrap the yellow jewel on to cling film/plastic wrap. Gently, roll into a log … and then toss it into the fridge to return to a solid, sliceable consistency.
So, for anyone who didn’t want to read the above opinionated blather:
2T butter, softened at room temperature
2 teas mustard powder
1 teas Dijon mustard.
Mix with a fork. Roll into a log. Refrigerate until solid. Slice.