Recipe Details

A traditional compound butter infused with tarragon and dijon mustard. 

  1. In a mixer on medium speed whip butter until fluffy.
  2. Add Dijon mustard, tarragon leaves and vinegar. Whip until well incorporated.
  3. Hold at room temperature for service, or refrigerate until needed.

CHEF’s TIP!

This compound butter can be wrapped in parchment, formed into a long, and sliced to use on steaks, chops, and burgers or piped as desired and used with bread service.