Butter- Tarragon-Pernod Butter
Source of Recipe
Food and Wine 1987
Recipe Introduction
This butter can be kept on hand in the freezer for several months. To turn into a delicious emulsified sauce for roasted shellfish, cut into pieces and melt slowly over low heat, whisking constantly. When the butter is completely melted and emulsified, transfer to a bowl and serve.
List of Ingredients
Makes about 10 tablespoons
1 1/2 tablespoons chopped shallot
1 1/2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1 1/2 teaspoons tarragon vinegar
1 teaspoon Pernod
1/2 teaspoon coarsely cracked pepper
1 stick (4 ounces) unsalted butter, cut into piecesRecipe
Combine the shallot, tarragon, vinegar, Pernod and pepper in a food processor. Turn the machine on and off until the ingredients are minced but not pureed. Add the butter and process until blended. Transfer the butter to a sheet of plastic wrap and roll into a log about 1 1/2-inches in diameter. Roll up in plastic and twist the ends securely. Freeze until firm, about 1 1/2 hours.
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