Tuesday, June 15, 2010

Orange-Tarragon Butter

Makes about 1/2 cup

Orange-Tarragon Compound Butter

1 stick unsalted butter, softened
1 Tbl finely grated orange zest
2 Tbl finely chopped tarragon leaves
kosher salt & freshly ground black pepper, to taste

Combine all the ingredients in a medium bowl, including a good pinch of salt and a generous grind of pepper.  Mix with a rubber spatula to thoroughly combine. 

Transfer the butter mixture onto a sheet of parchment or waxed paper. Roll into a log of about 1 inch. Refrigerate until ready to use. Can be refrigerated 4 days and frozen a month.

When serving, slice into portions of about 1-2 tablespoons.  Place over hot servings of meat or fish, which will cause it to melt into a lovely sauce.

SERVED AT THIS DINNER PARTY

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