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Categories:Viewed: 36 - Published at: 6 years ago
Ingredients
- 115 g butter, at room temperature [8 tablespoons (1 stick)]
- 25 g yellow mustard, such as Frenchs (1 teaspoon)
- 8 g sherry vinegar (2 teaspoons)
- 2 g Worcestershire sauce (1/2 teaspoon)
- 25 g sugar (2 tablespoons)
- 8 g kosher salt (2 teaspoons)
Method
- 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.
- Add the mustard, vinegar, Worcestershire, sugar, and salt and mix for another 2 to 3 minutes.
- Scrape down the sides of the bowl and mix for an additional minute.
- 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.
- To make the butter pad, turn the butter out onto a piece of parchment.
- 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.
- Transfer the butter-filled parchment to the fridge to firm up.
- Wrapped in plastic, the mustard butter pad will keep fresh in the fridge for up to 1 month.
