What is mustard butter made of?

200 g butter, 1 teaspoon mustard, and 1/4 teaspoon lemon juice. While stirring, 1 tablespoon of boiling water is also added.

Why should you stir in boiling water?

The spoonful of boiling water is stirred in while the butter is creamed pale, and it makes the butter mixture lighter and fluffier. The mustard is stirred in at the very end.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 7, under butter blends for hot and cold small dishes. It serves about 8 and takes around 10 minutes.

Mustard Butter (sennep)

Name: Mustard Butter (sennep)
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 200 g butter (at room temperature); 1 tsp mustard; 0.25 tsp lemon juice; 1 tbsp boiling water

Mustard butter 1914: 200 g butter is creamed pale with 1 tbsp boiling water, flavored with 1 tsp mustard and a little lemon juice. Used on canapés with ham or tongue.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 7 (falt i det fri)

Be the first to rate

About the dish

Mustard butter belonged with the canapés of ham and tongue. Boiling water stirred into the butter makes the mixture light and airy.

How to make it

1
Cream the butter
Cream the butter pale and fluffy.
2
Add water
Stir in 1 tablespoon boiling water while stirring constantly.
3
Season
Finally stir in the mustard and lemon juice. Chill until ready to use.

Changes from the original

The OCR was unclear about the amount of lemon juice; it is interpreted as ¼ teaspoon. Measures are otherwise modernized.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 7) → Modernisert~87% av teksten endretfjernetlagt til

200 ~~gr.~~ g smør (romtemperert). 1 ~~teske sennep 1/4 teske citronsaft. Smørret røres~~ ts sennep. 0,25 ts sitronsaft. 1 ss kokende vann. Rør smøret hvitt og ~~tilsættes under røringen~~ luftig.. Rør inn 1 ~~spiseske~~ spiseskje kokende ~~vand; tilsidst irøres sennep.~~ vann under stadig røring.. Rør til slutt inn sennep og sitronsaft. Sett kaldt til bruk.

Note til Modernisert

OCR-en var uklar om sitronsaftmengden; den er tolket som ¼ teskje. Maal er ellers modernisert.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is mustard butter made of?: 200 g butter, 1 teaspoon mustard, and 1/4 teaspoon lemon juice. While stirring, 1 tablespoon of boiling water is also added.
Why should you stir in boiling water?: The spoonful of boiling water is stirred in while the butter is creamed pale, and it makes the butter mixture lighter and fluffier. The mustard is stirred in at the very end.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 7, under butter blends for hot and cold small dishes. It serves about 8 and takes around 10 minutes.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!