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Meyer Lemon and Tarragon Compound Butter

The Ingredients for Meyer Lemon Compound Butter
The Ingredients for Meyer Lemon Compound Butter

 Meyer Lemon and Tarragon Compound Butter

Makes one cup

8 Tablespoons unsallted butter (1 stick), softened

¾ teaspoon salt

1 shallot, finely chopped

3 tablespoons tarragon

2 teaspoons of Meyer Lemon juice

1 teaspoon Meyer Lemon zest

 

Place butter, salt shallots, tarragon, juice, zest in a food processor and pulse a few times until the butter and ingredients are well blended. Compound butter can be kept refrigerated for several days or freeze for a month.

Suggested uses: Sauté with shrimp in compound butter, toss with pasta and sprinkle with Parmesan cheese.

 

Put a pat of compound butter on top of a roasted chicken  breast and let it melt on the chicken and serve.