Field mustard – butter

Ingredients for 1 servings:

• 2 handfuls of mustard flowers
• 3 small leaves of mustard
• 250 g butter, soft, room temperature
• 2 pinches of salt
• 1 pinch(s) of sugar
• 1 shot of rapeseed oil
• 1 dash of lemon juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Own creation

Don’t wash the flowers, just the few leaves, and chop everything finely. Mix everything with the remaining ingredients into the butter and mix well. Then transfer to molds and chill in the refrigerator. Wrap in foil and then wrap again in aluminum foil and place in the freezer for storage. Take them out as needed and return the leftovers to the freezer as needed. It’s best to portion them out before putting them in the freezer. If you don’t have molds, you can also wrap them in foil, rolled like a sausage, and then proceed as described above.