Mustard Basil Butter for Grilled Meats

Yesterday and today I made grilled/smoked steaks for dinner, served with a very nice mustard-basil sauce. I got the recipe at epicurious.com, my favorite recipe site, and it was surprisingly good. When I just made it I thought it tasted too much of mustard, so much thought that it’d overwhelm the meat, but it mellowed down when it cooled and the basil took over, not really tasting like basil, but giving a nice fresh tasting to the meat.
Here is the recipe, which I copy because it’s so easy.
Ingredients

  • 1/2 tsp. drained capers
  • 1 small garlic clove, peeled
  • 1/4 tsp. salt
  • 1 1/2 Tbsp. fresh basil
  • 4 Tbsp. unsalted butter, softened
  • 2 tsp. coarse grained mustard
  • 1 1/2 Tbsp. Dijon mustard

Directions
Mix all the ingredients in a mini-chopper and chop/grind until it becomes a smooth paste. Put the bowl in the freezer for 5 minutes. Remove and scoop the butter into a clean cutting board, shape in a cylinder shape and cover with plastic wrap. Freeze or refrigerate until solid.
Meanwhile grill your choice of meat, serve a pat of the solid butter on top of the meat.
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