LEMON-TARRAGON BUTTER

LEMON-TARRAGON BUTTER image

Categories Herb

Yield 1/4 LB

Number Of Ingredients 4

1/4 LB unsalted butter, at room temperature
Zest and juice fo 1 lemon
3 Tablespoons minced tarragon
Salt and ground white pepper

Steps:

Cream the butter in the bowl of a stand mixer fitted with the paddle attachment, until it reaches a mayonnaise-like consistency. Drop by drop, add 1-2 tablespoons lemon juice. Beat in the tarragon leaves and season with salt and white pepper. Spread into a log shape on a piece of parchment paper, fold the bottom over the top, and use a ruler to form a tight cylinder. Alternatively, pipe the lemon-tarragon butter through a pastry bag fitted with a star-tip into floret shapes on aparchment peper-lined baking sheet and chill in the refrigerator to set. This butter will keep 1 week in the refrigerator or 3 months in the freezer.