Duo of Flavoured Butters

Butter.  Who doesn't like butter?!  It's not something we eat all the time but when we do, we're going to enjoy it.  Slathered on fresh baguette, tucked under the skin of a chicken to add flavour, in a Bechamel and my new favourite,  co-mingling with other delicious ingredients and melting over a steak.  Sigh.....

If you want to add a whack of flavour to your steak, this is it.  In fact, try the Dijon Tarragon on fish, chicken or vegetables or either one with baguette for something a little different.  These both keep well in the fridge for at least a week and you can freeze them for up to a month.  Store them in either a small ramekin or place the softened butter on a piece of plastic wrap, roll it tight, sealing the ends and refrigerate until cold and then slice as you need it.  It's too simple not to try.

Don't they look so pretty!

If you choose to roll them, then you can slice them....Freeze the whole roll and just slice off what you need.

Duo of Flavoured Butters

Blue Cheese and Chive Butter

1/4 cup unsalted butter, softened
1/3 cup blue cheese (I used a Gorgonzola)
1 tbsp chives, finely chopped
1 tbsp fresh parsley, finely chopped (optional)
Freshly ground Black Pepper


Dijon Tarragon Butter

1/4 cup salted butter, softened
2 tsp Dijon mustard
2 tsp dried Tarragon or 1 tbsp fresh, finely chopped

Bring the unflavoured butter to room temperature.  Stir in the ingredients either by hand or using a small food processor.  Roll into a log using the plastic wrap or smear it into a ramekin and refrigerate until firm.  Will keep in the fridge for up to a week or freeze for up to a month.