Mustard Butter

1. 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.

2. 2

   Add the mustard, vinegar, Worcestershire, sugar, and salt and mix for another 2 to 3 minutes.

3. 3

   Scrape down the sides of the bowl and mix for an additional minute.

4. 4

   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.

5. 5

   To make the butter pad, turn the butter out onto a piece of parchment.

6. 6

   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 x 6-inch rectangle.

7. 7

   Transfer the butter-filled parchment to the fridge to firm up.

8. 8

   Wrapped in plastic, the mustard butter pad will keep fresh in the fridge for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.