MUSTARD BUTTER (beurre de moutarde, for kidneys, liver, steaks, broiled fish and sauce enrichments)

½ cup butter

1 to 2 tablespoons prepared mustard, the strong Dijon type

salt and pepper to taste

Optional: 2 tablespoons fresh minced parsley or mixed green herbs

1. Cream the butter well. A half-teaspoon at a time, beat in the mustard. Beat in seasonings and optional parsley or mixed herbs to taste.

from Julia Child, Mastering the Art of French Cooking, Volume I