These tarragon-lemon compound butter rosettes are meant to impress your guests at the dinner table. Designed for each person to have their own butter rosette, just like in a restaurant, this recipe will make everyone at the table feel extra special. The combination of tarragon, lemon, and garlic melds perfectly with the creaminess of the butter and pairs oh so well with bread.
Video: Tarragon-Lemon Compound Butter Rosettes
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Things You'll Need
8 tablespoons butter, softened to room temperature
2 teaspoons minced tarragon
1 clove garlic, grated with a microplane
1 teaspoon lemon zest
1 teaspoon flaky salt
1. Prepare the ingredients
Finely chop the tarragon. Use a microplane to grate the garlic and zest the lemon.
2. Make the compound butter
In a bowl, add the softened butter, chopped tarragon, lemon zest, grated garlic, and salt. Mix until well combined.
3. Add butter to a piping bag
Insert a large star-shaped piping tip in the piping bag and then fill the bag with the compound butter. Snip the end of the piping bag with scissors.
4. Pipe the rosettes
Pipe each butter rosette onto a baking sheet lined with parchment paper.
Tip
Hold your piping bag in a vertical position.
5. Freeze and chill before serving
Place the baking tray in the freezer for at least 30 minutes until the butter rosettes are set.
With a flat spatula, carefully peel off each rosette and set it onto a serving dish. Store the rosettes in the refrigerator until ready to serve.
Tip
Depending on the temperature of the room, the butter may melt quickly and lose its shape. So it's best to remove them from the refrigerator no more than a few minutes before serving.