Ingredients for 4 People
- 100 grams of grass butter
- 2 tablespoons of Marne French Mustard
- 1½ teaspoon of dry sherry
Stir the butter gently and creamy. Add some pepper and then add the Marne French Mustard and sherry, stirring constantly. Form the butter into rolls with a diameter of about 4 centimeters and wrap the butter in foil. Roll the butter in the foil for a while. Place the butter in the refrigerator so that the butter can set. Just before serving, cut the still cold butter into slices of about 1½ centimeters and place them on a platter. Vary with the mustard. Also try this recipe with Marne Grove Mustard or Marne Groninger Mustard.