Mustard Sandwich Butter

This mustard sandwich butter uses both Dijon and dry mustard mixed into unsalted butter for a spread that hits with twice the mustard punch. Three ingredients, five minutes, no cooking.

The double-mustard approach is what makes this worth making instead of just spreading mustard on bread. Dijon brings the sharp, vinegary heat while dry mustard adds a deeper, slower burn. Blended into butter, both mellow out just enough to be bold without being aggressive.

Spread it on roast beef sandwiches, ham and cheese, or use it to butter bread before grilling for a next-level grilled cheese. It’s also great on steak or melted over roasted vegetables.

Kitchen Tips

• Soften the butter to room temperature before mixing. Cold butter won’t incorporate the mustards evenly and you’ll get pockets of straight Dijon.
• Mix until completely smooth. Any streaks mean uneven flavor.
• Store in the fridge wrapped tightly. It’ll keep for about a week.

Variations

• Add a teaspoon of fresh herbs like tarragon or chives for a more complex spread.
• Stir in a pinch of smoked paprika for a smoky mustard butter.
• Use whole grain mustard instead of Dijon for a chunkier texture with visible mustard seeds.