10 servings salt and pepper black freshly ground to taste
1 tsp tarragon fresh chopped (remember this is very strong)
1 tbsp wholegrain mustard
1 tbsp cider vinegar
2 tbsp mint leaves fresh chopped
1 tbsp shallots finely chopped
2 tbsp chives fresh chopped
3 tbsp parsley fresh chopped
2 tsp lemon zest finely grated
10 servings salt to taste
0.5 tsp chilli flakes dried crushed
2 tbsp pickled dill cucumber finely chopped
3 tbsp optional: dill fresh chopped
Equipment
Directions
Take100g/4oz softened butter and beat until creamy, then for...
Herby butter: stir in 2-3 tbsp chopped fresh mixed herbs (parsley, chervil, dill, marjoram, basil) and salt and freshly ground black pepper to taste.
Tarragon and wholegrain mustard butter: stir in 1 tsp chopped fresh tarragon (remember this is very strong) and 1-2 tbsp wholegrain mustard, plus salt and freshly ground black pepper to taste.
Mint and cider butter: gradually beat in 1 tbsp cider vinegar, then 2 tbsp chopped fresh mint and salt and freshly ground black pepper to taste.
Chive and shallot butter: stir in 1 tbsp finely chopped shallots and 2 tbsp chopped fresh chives, plus salt and freshly ground black pepper to taste.
Parsley, lemon and chilli butter: stir in 3 tbsp chopped fresh parsley, 2 tsp finely grated lemon zest, salt to taste and tsp crushed, dried chilli flakes.
Dill butter: stir in 2 tbsp finely chopped pickled dill cucumber or gherkins and 3 tbsp chopped fresh dill, plus salt and freshly ground black pepper to taste.
After mixing, have the flavoured butters handy in the fridge or freezer ready for slicing.
Roll them into logs in wet greaseproof paper and chill until firm. Rewrap in cling film and twist each end to seal. Will keep in the fridge for 4-5 days or in the freezer for up to 3 months.
