Citrus, mustard and tarragon butter

  • Portion size: Makes 280g
  • Hands-on time 10 min
  • Difficulty: easy

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.

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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
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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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Nutrition

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