Noodles with Mustard Butter
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
egg noodles
|
|
| ½ | teaspoon |
salt
|
|
| Mustard butter | |||
| 4 | tablespoons |
butter, unsalted
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 | teaspoon |
lemon juice
fresh |
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | handful |
parsley leaves
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
egg noodles
|
|
| 2.5 | ml |
salt
|
|
| Mustard butter | |||
| 6E+1 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 5 | ml |
lemon juice
fresh |
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | handful |
parsley leaves
fresh |
*
|
Directions
Bring 3 or 4 quarts of water to a boil.
In the meantime prepare the mustard butter.
Cream the butter with the remaining ingredients by hand, or use a food processor or blender.
Add the noodles and salt to the boiling water.
Cook the noodles until al dente.
Drain the noodles thoroughly and toss with the prepared butter until each strand is coated.
Serve.
