Saveur

Zesty and flavorful, this compound butter is a nice combination of fresh lemon juice, tarragon and parsley.

4 tbsp. softened butter
1⁄2 tsp. demi-glace
1 tsp. finely chopped fresh tarragon
1 tsp. finely chopped fresh parsley
1 tsp. fresh lemon juice
Salt and freshly ground black pepper

1. Place butter in a medium bowl. Cream with a fork and add demi-glace, tarragon, parsley, and lemon juice. Mix thoroughly and season to taste with salt and pepper.

2. Mound butter on a piece of plastic wrap, roll to form a cylinder, twist ends of wrap, and refrigerate until firm, at least 1 hour. Slice in rounds to serve.

This article was first published in Saveur in Issue #17