Mustard Butter Baste
Description
Compound butters are a magical thing. They are easy to make but the results have huge impact. Add to your lamb before or after cooking. They can be kept in the fridge for up to a week.
Ingredients
• 1/2 cup (125 mL) butter, melted
• 1/4 cup (60 mL) Dijon mustard
• 1 tsp (5 mL) Worcestershire sauce
• 1/4 tsp (1 mL) ground black pepper
Methods/steps
Combine butter and remaining ingredients then use to baste lamb, pork, beef, chicken or fish.
yields: 3/4 cup (180 mL) • prep: 10 min • refrigeration time: 1 hr
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