Claridge's Mustard and Redcurrant Butter recipe from Claridge's: The Cookbook (Apologies for my suboptimal phone picture.)
Claridge's Mustard and Redcurrant Butter from Claridge's: The Cookbook by Meredith Erickson & Martyn Nail Published by Octopus Books on 11/07/2017 ISBN-13: 9781784723293
We make a few flavoured butters for our sandwiches, such as mustard and redcurrant butter. We process cubed butter in the food processor until almost whipped but not quite. We then transfer it to a stand mixer fitted with a paddle attachement, add a little warmed/softened redcurrant jelly and some freshly toasted mustard seeds, and mix until incorporated. The butter will keep for up to 1 month refrigerated. I should state that we're starting with the best base, the handmade butter of Patrik Johansson and Maria HÃ¥kansson at Buttervikings. They use an acient Swedish method of butter-making and it was durig the Noma pop-up in 2012 that I was first introduced to them. They have since moved to the Isle of Wight and we are deighted to have them closer.
