Tarragon Mustard Compound Butter

You know that moment when you taste your cooking and think “hmm…it’s missing something…”. I usually say “Add Salt!” And it usually does the trick. That’s until I discovered the true missing ingredient in life.

Compound butter.

I originally created this tangy, savory butter to top/perfect my Seared Salmon over Provençal Lentils. But you’ll soon see it’s meant for everything from broccoli to rice, chicken to pork.



8 Tbs (1 stick) Salted Butter, softened at room temperature
1 Tbs Whole Dijon Mustard
2 tsp dried Tarragon
1 tsp Himalayan Sea Salt
1/4 tsp Ground Black Pepper
2 tsp lemon juice



Mix ingredients until well-combined. Transfer to tuperwear with lid.

Put that stuff on EVERYTHING!!!

Store in refrigerator up to 3 weeks.



Photo courtesy of Cooking on the Ranch https://www.google.com/amp/highlandsranchfoodie.com/2017/09/whiskey-and-country-mustard-butter-steak-butter/amp/?source=images

3 Comments Add yours

  1. ksstrange1 says:

    Awesome! I’m going to whip some of this up!


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