Looking for something tangy? A little different than the usual butter? I have you covered with Dijon Lemon Butter!
Dijon Lemon Butter is a compound butter recipe that can easily be transformed into a Dijon Lemon Butter sauce and served on chicken, salmon and more! Zesty, fresh citrus flavor!
Dijon Mustard is one of those condiments that I never (I shouldn’t say never, just rarely) use on its own. I don’t find myself using much mustard, period, actually.
However, I do find myself using it in a lot of sauce recipes. Or in this case, compound butter recipes. Two things that pair really well with Dijon mustard are lemon and maple. I held myself back from adding maple to this butter. Ha!
But I did add citrus! Lemon butter sauce on its own is tangy and rich. Perfect for spooning over chicken, salmon or sauteed vegetables, but adding Dijon really takes it up another notch to super tangy!
You know the type of tang I’m talking about. The type that bites your tongue a little when you taste it. Tart, but not sour.
Dijon Lemon Butter will elevate any meal, spread onto rolls, a fun variation to Steak Frites Maitre d’hotel Butter or saute with vegetables. It is simple to prepare, taking only minutes.
Do you know what else takes only minutes? Making your own butter! That is right folks, YOU can make butter in your blender in under 5 minutes!
To make Dijon Lemon Butter into a sauce, simply melt it over low heat and add 1 tablespoon cornstarch with 1 tablespoon water, whisking into the melted butter.
Tools for making Dijon Lemon Butter:
Mini Food Processor– I use this thing daily! It is by far my most used kitchen appliance, it is small and I throw all the parts into the dishwasher, well except the base and cord, of course!
Parchment Paper– for rolling and storage.
Check out all of my 19+ flavored butters before you head out.
- 1/4 cup butter , room temperture
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh parsley , finely minced
Use the whisk attachment of a hand held mixer or stand mixer. Whip room temperature butter for 1-2 minutes, scraping down sides as needed.
Add remaining ingredients and mix for 1 minute.
Refrigerate for 15 minutes to 3 days.