Mustard & Black Pepper Butter


A flavoured butter is a wonderful thing, a great little trick to have stashed in the fridge or freezer that can take the place of a more complicated and time consuming sauce. Simply slice off a disc to melt over steak or chops as they rest…



1. Mix all of the ingredients together, so that the mustard is completely incorporated and the black pepper evenly distributed. Chill for 30 minutes so that the butter is malleable but not soft.

2. When the butter is lightly chilled, use cling film to wrap it and create a neat log. To do this, roll out a large piece of cling film. Place the butter in one big dollop towards the bottom of the cling film and fold the bottom edge over the butter, ensuring that the clingfilm is pressed flush to where the butter is sitting. Use your hands to squish the butter slightly into the start of a short, fat log shape, then roll it tightly into the clingfilm. Twist both loose ends tightly to push the butter even closer together - if you've left the clingfilm tight, you should be left with a reasonable neat log of butter ready to go into the fridge or freezer, though it can take a bit of practice!


100g salted butter, softened at room temperature
Lots of freshly ground black pepper
2 tsp Dijon mustard