Citrus, mustard and tarragon butter

Citrus, mustard and tarragon butter

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.

Citrus, mustard and tarragon butter

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

  • 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

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).

Nutrition

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

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