Lemony, Mustard & Tarragon Compound Butter Recipe
Lemony, Mustard & Tarragon Compound Butter
A little pat of delight
Compound butters are one of my favorite ways to immediately and with very little effort elevate a dish. Use this bright butter to make an omlette, put a pat on top of a hot roast chicken, or on top of a mountain of grilled veggies - no matter what, it’s going to level up that dish! Now compound butter is not really a science, it more is an invitation to play with different flavor combinations - in spring, when tarragon is at its peak, this is one of my favorites.
Ingredients
1 cup (18 tablespoons) unsalted butter | slightly softened
zest of 2 lemons | if you can do one of the lemons, a Meyer lemon, bonus points
1 tablespoon dijon mustard
1/4 cup tarragon leaves | finely chopped
1/4 cup parsley | finely chopped
salt | to taste
Instructions
Step One
In a large bowl combine all of the ingredients. Mix thoroughly. Taste. Adjust any seasonings.
Step Two
On top of a sheet of parchment paper, shape the compound butter into a log-like or cylinder shape. Roll the butter up tightly in the parchment. Will store in the fridge for a week, or freeze for up to 3 months. Simply pull it out anytime and slice off a pat to enjoy.