I think this is my favorite compound butter I have made to date! I could not stop eating it. The flavor combination is amazing. I would probably eat this on anything, but as far as pairing suggestions, I would think lamb chops. I personally loved it on challah bread. How would you eat shallot tarragon butter?
1/2 c. butter
1 tbsp. fresh tarragon, chopped
1 tbsp. shallot, finely chopped
pinch of salt
Chop the shallot in very thin slices. If you’re using a really small shallot, the thin slices should work. But if you use a larger one, roughly chop the slices into small pieces. Next, the tarragon. Hold the stem with the tip of your fingers and slide fingers gently down the stem, removing the leaves from the stem. Then, finely chop the fresh tarragon leaves. Mix the chopped shallots and tarragon into the butter. Pack the butter into a ramekin or roll into a log using plastic wrap. Let it cool in the fridge for 30-60 minutes.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.