This French butter recipe is so simple to make and the ingredients are not hard to find at your local grocery store.
I like to keep this finishing butter on hand for when I want a quick meal that I can pass off as gourmet. Whether you choose to fry firm white fish or bake it, the distinct flavors of tarragon, chives, and parsley blended with hints of Dijon mustard in this compound butter will infuse the fish’s delicate flavor without overpowering it.
I like to use this French butter recipe on cod in particular. I love how the flaky layers absorb the melted flavored butter without becoming mushy.
The butter itself makes a nice fatty base for all the flavors here, but feel free to whisk a little mayonnaise into the sauce that forms if you are frying your fish in a pan. Mayo will give it a little more zing and a creamier texture. If the sauce becomes too thick, thin it out with a dash of lemon juice, clam juice, or a combination of both.
This butter works nicely on popovers, too! I can’t think of a better way to start dinner – especially if you want a gourmet-at-home experience that isn’t hard to create.
French Compound Butter
- ½ cup (1 stick) unsalted butter softened
- ½ tbsp dried parsley flakes
- 1 tbsp dried tarragon flakes
- 1 tsp dried chives
- 1 tsp dijon mustard gluten free
- ½ tsp Herbs de Provence
- Whip all ingredients together until well blended and the butter is fluffy.
- On a sheet of parchment paper, form the herbed butter into a log that resembles the size of a stick of butter. Roll the parchment paper so that it encloses the butter, then twist the ends shut. Trim off any excess, leaving about 1 inch to secure ends.
- Chill for a minimum of 4 hours. Compound butter can be stored in the refrigerator for up to a week or frozen for up to three months. (If freezing, wrap the butter log in an additional layer of tin foil to prevent freezer burn.) Thaw in the refrigerator before using.
- Serve French Compound Butter as a condiment for steaming hot popovers, spread on bread, or use it as a finishing butter for any firm, white fish.