This butter is delicious on grilled fish or roast chicken, and will keep, chilled, up to 1 week, or frozen up to 1 month.
Active time: 10 min Start to finish: 1 1/2 hr
Recipe information
Total Time
1 1/2 hr
Yield
Makes about 1 cup
Ingredients
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 1/2 tablespoons whole-grain or coarse-grain mustard
3 tablespoons chopped fresh tarragon
Preparation
Blend all ingredients with salt and pepper to taste in a food processor until smooth. Chill butter, covered, until just firm but still malleable, about 30 minutes. Transfer butter to a sheet of wax paper and roll into a 6-inch log. Chill, wrapped in wax paper and then foil, until firm, about 1 hour.
