Citrus, mustard and tarragon butter
- December 2019
- Makes 280g
- 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.
- Vegetarian recipes
- 25.9g (16.3g saturated)
- 0.5g (0.3g sugars)
- 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
- 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).
Rate & review