Makes this easy and versatile French Tarragon butter.
Flavoured butters or compound butters are made up of a combination of different flavours to create a highly versatile seasoning or flavouring that can brighten up any number of dishes with their magic! I keep a few prepared butters in the freezer ready to use in a variety of dishes. To prepare flavoured butters you can use spices, herbs, garlic, vegetable purees, etc. Here is my classic herb butter using French Tarragon from my Kitchen Garden. Use to ‘truffle’ (place underneath the skin) a lovely Tasmanian free range chicken and roast or barbeque. You can also use this butter to add a touch of elegance to pan-fried or poached fish and steamed vegetables. Taste, experiment and enjoy! If you have any questions about food and cooking, please don’t hesitate to contact me.
Learn about herbs and cooking with fresh herbs in my upcoming Cooking with Herbs class. Join my Cooking Club to receive news about class dates, receive discounts, special offers and more.
INGREDIENTS (This mix will make enough to flavour one chicken)
80g unsalted or low salt butter, cut into small pieces and softened
approx. 2 teaspoons finely chopped French tarragon
approx. 2 teaspoons finely chopped parsley
approx. 2 teaspoons finely chopped chives
Salt and freshly ground black pepper
Lemon juice to taste
METHOD
- Place softened butter in a small mixing bowl. Add herbs, salt and pepper.
- Using a fork whisk and blend the herbs into the butter until well combined adding lemon juice to taste.
- Check the seasoning. Adjust if necessary.
- To keep for future use, place the herb butter on a piece of plastic wrap or baking paper and roll into a sausage shape.
- Wrap in foil, label and date. Place in freezer.
To use, remove from freezer and rest in the fridge for about 10-15 minutes before slicing and using to flavour chicken or fish.
Serve on top of grilled or poached seafood and with freshly steamed vegetables.
Bon Appetit!
Learn about herbs and cooking with fresh herbs in my upcoming Cooking with Herbs class. Join my Cooking Club to receive news about class dates, receive discounts, special offers and more.
