Tarragon compound butter

By Andrea Buckett
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  • 340 grams room temperature butter
  • 1 tablespoon dried tarragon leaves
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon salt


  1. Mix the butter, tarragon, black pepper and salt together until you have a smooth mixture.
  2. Lay a sheet of plastic wrap on a work surface and scoop the butter mixture on to the centre of it. Use the plastic to form the butter into a 2.5 centimeter log. Roll the log into the plastic and twist the ends.  Set the butter in the fridge for a minimum of 30 minutes. 
  3. Slice into rounds and use to flavour, steak, baked potatoes or vegetables.


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