Equipment
Glass measuring cup
or Microwave-safe bowl
Microwave
Whisk
or Fork or spoon
Ingredients
6 servings
Main
- 100 g unsalted butter, cut into 15g pieces
- 30 g tarragon, chopped
- 30 g chives, chopped
- 30 g thyme, fresh leaves removed from stems
- 30 ml lemon juice
- 1 g black pepper, ground
Nutrition (per serving)
142
Calories
2g
Protein
4g
Carbs
14g
Fat
1g
Fiber
0g
Sugar
6mg
Sodium
Method
01
Place 85g of the butter pieces into a glass measuring cup. Heat in the microwave on high for 20 seconds until the butter is softened but not liquid.
0mLook for: Butter should look matte and pliable, not oily or melted.Feel: A finger should easily leave an indentation without resistance.
02
Add the remaining 15g of butter, chopped tarragon, chives, thyme leaves, lemon juice, and black pepper to the cup. Stir the mixture vigorously until all ingredients are thoroughly incorporated.
Look for: Herbs should be evenly distributed throughout the butter with no visible streaks of lemon juice.
Chef's Notes
- Ensure your butter is at the right temperature – softened, not melted. Overheated butter will result in a greasy compound butter and can cause the herbs to cook.
- For the best flavor, use fresh herbs. Dried herbs will impart a different, less vibrant flavor profile.
- Taste and adjust the seasoning, especially the lemon juice and pepper, before chilling. The flavors will meld and intensify as it rests.
- When shaping the butter, place it on parchment or plastic wrap and roll it into a log. This makes it easy to slice and store.
Storage
Refrigerator: 1 week — Store in an airtight container or wrapped tightly in parchment paper.
Freezer: 3 months — Wrap in plastic wrap and store in a freezer-safe bag.
Reheating: Bring to room temperature before serving; do not microwave to soften as it will break the emulsion.
