Citrus, mustard and tarragon butter

Citrus, mustard and tarragon butter
  • Serves icon Makes 280g
  • Time icon Hands-on time 10 min

A clever extra which adds interest to any spread, this citrusy butter recipe is ready in just 10 minutes – offering layers of flavour with minimal effort required.

Why stop there? Give this home made muscovado brandy butter a go.

Nutrition: Per serving

Calories
236kcals
Fat
25.9g (16.3g saturated)
Protein
0.4g
Carbohydrates
0.5g (0.3g sugars)
Fibre
0.1g
Salt
0.7g
Calories
236kcals
Fat
25.9g (16.3g saturated)
Protein
0.4g
Carbohydrates
0.5g (0.3g sugars)
Fibre
0.1g
Salt
0.7g

Ingredients

  • The zest of 1 satsuma
  • The zest of 1 lemon
  • 250g softened slightly salted butter
  • 1 tbsp dijon mustard
  • 10g chopped fresh tarragon leaves
  • 10g chopped fresh parsley

Method

  1. Combine 250g softened slightly salted butter, the zest of 1 satsuma and 1 lemon, 1 tbsp dijon mustard, 10g chopped fresh tarragon leaves and 10g chopped fresh parsley in a bowl, then shape into a cylinder, wrap well or put in a container and chill for 1 week (or freeze for up to 3 months).

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