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Mustard Butter

This butter is great on a soft pretzel, a warm sandwich, or a hot dog bun!

Recipe information

  • Yield

    makes 180 g (3/4 cup), or enough for 1 batch of turkey, swiss & mustard croissants

Ingredients

115 g butter, at room temperature [8 tablespoons (1 stick)]
25 g yellow mustard, such as French’s (1 teaspoon)
8 g sherry vinegar (2 teaspoons)
2 g Worcestershire sauce (1/2 teaspoon)
25 g sugar (2 tablespoons)
8 g kosher salt (2 teaspoons)

Preparation

  1. Step 1

    Put the butter in the bowl of a stand mixer fitted with the paddle attachment and paddle, on medium speed for 2 to 3 minutes, until fluffy and light yellow. Add the mustard, vinegar, Worcestershire, sugar, and salt and mix for another 2 to 3 minutes. Scrape down the sides of the bowl and mix for an additional minute. Make the butter pad as described below for the croissants, or store the butter in an airtight container in the fridge for up to 1 month.

    Step 2

    To make the butter pad, turn the butter out onto a piece of parchment. Lay a second piece of parchment on top of it and press down on the butter with your hands to flatten it into a 4 × 6-inch rectangle. Transfer the butter-filled parchment to the fridge to firm up. Wrapped in plastic, the mustard butter pad will keep fresh in the fridge for up to 1 month.

Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
TagsCondimentMake AheadEasyQuickNo-CookStand MixerCookbooks
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