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Butter - Tarragon (Cold) Recipe
A compound butter, ideal when served with simply grilled meat and fish.
Any left over butter, freezes well for another occasion, if carefully wrapped - so as to avoid taking on the tastes of stronger foods.
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250gr//8 oz Unsalted Butter – at room temperature
2 tablespoons (390ml) Lemon Juice – sieved
4 tablespoons of finely-chopped tarragon leaves (first strip them from their stalks)
½ teaspoon (2ml) fine Sea Salt
A few grates of freshly-ground Pepper – use white if a few black flecks upset you.
- Cream the butter using a wooden spoon or food processor, then mix in the lemon juice, until it's been absorbed.
- Mix in the chopped tarragon and the salt and pepper.
- Spread out the reserved butter paper, then spread the butter in a sausage- shape along the centre.
- Roll the paper around the butter to produce an even shape - if any oozes out of the ends, force it back and seal in with the wrapper.
- Refrigerate until needed
To serve, slice off medallions as needed.