Anyone who makes compound butters to freeze: have you ever included mustard in the mix?

M

Marg CDN

Well-known member
I like to do rolls of various herbs at the end of the season. I have a lot of rosemary that I want to do a few rolls with but I thought it might be fun to try Dijon mustard with it, since at least one roll I'll use exclusively for chicken.

Anybody tried that and if so, are there any consistency problems after it has frozen? I typically don't melt the butter, I just use it softened and always with shallots.

 
Absolutely! I do it the same way you do. Mustard adds the magic.

However, I haven't frozen it. But I can't imagine it being a problem? Anyone?

 
Julia Child says you can freeze it. She gives a recipe with 1 Tbs. lemon juice per stick of butter

and then in a variation says you can substitute 1 Tbs. mustard. That small amount should certainly cause no problems. I suppose if you used more than that and it separated after defrosting, you could get it smooth again by letting it soften and whisking it.

 
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