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Recipes / Michael Bonacini

Quick and easy compound butter

By Michael Bonacini
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Ingredients

  • 1/2 cup (120 milliliters) unsalted butter, room temperature
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 tablespoon (15 milliliters) minced fresh tarragon
  • 1 tablespoon (15 milliliters) minced shallots
  • 1 tablespoon (15 milliliters) honey
  • 1 teaspoon (5 milliliters) orange zest

Directions

  1. Place butter in a bowl. Add salt and mix well, using a fork.
  2. Add tarragon, shallots, honey, and orange zest and whip until fluffy.
  3. Transfer to a serving dish. Smooth the top of the butter. Cover tightly with plastic wrap.
  4. Serve at room temperature with bread.

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