Citrus-tarragon Butter
Compound butter can add a decadent finish to a sauce, or as an amazing melting topper on a serving of meat or fish in place of a sauce. Also great to flavour pasta, rice or vegetables. You can experiment with both savoury and sweet options. Best to make at least a day ahead of time to allow time for the flavours to marry. Compound butters can be made from a host of delicious ingredients, let your imagination run wild!
Ingredients
- 1/2 lb (25g) GAY LEA - Butter Prints - Salted, at room temperature
- 4 clementine zest, (or 1 large orange)
- 4 clementine juice, (or juice from 1/2 orange)
- 2 tbsp (30mL) fresh tarragon, finely chopped
- 1 pinch salt
Instructions
- Using a food processor, combine all ingredients with a measure of butter and pulse all until just combined.
- Scrape contents of bowl on to a piece of waxed paper or grease proof paper and shape into a log.
- Wrap up tightly and twist ends, store in refrigerator or freezer for use as needed.
- Using a warmed knife, slice off medallions and place right before service.
Tips:
Ingredients
- 1/2 lb (25g) GAY LEA - Butter Prints - Salted, at room temperature
- 4 clementine zest, (or 1 large orange)
- 4 clementine juice, (or juice from 1/2 orange)
- 2 tbsp (30mL) fresh tarragon, finely chopped
- 1 pinch salt
