Citrus, mustard and tarragon butter
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Easy
- December 2019
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Makes 280g
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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.
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Vegetarian recipes
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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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
- 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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