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Beer/Mustard Butter

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Ingredients:

– 1/2 cup California butter, softened – 1/3 cup beer, reduced to 1/2 tablespoon – 1 tablespoon snipped fresh chives – 1/2 tablespoon spicy brown mustard

Directions:

Place beer in a small skillet over medium heat. Cook until reduced to desired amount, swirling skillet occasionally. Let cool. Stir together all ingredients in a small bowl. Store tightly covered in the refrigerator for 1 week.Recipe courtesy of Patty Mastracco

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