Wholegrain Mustard & Tarragon Butter

1. Allow the butter to soften (room temperature is ideal). Combine the butter, wholegrain mustard, tarragon, sea salt and black pepper in a bowl. Mix until well combined and the butter is light and fluffy.
2. On a sheet of baking paper, shape the butter into a log. Roll up the paper and twist the ends to secure. Refrigerate until the butter is firm, then slice and serve.

COOK'S TIP

1. This butter is fantastic served with grilled pork, chicken or seafood, adding extra flavour.
2. Store in the fridge for up to 7 days, or freeze for 2–3 months.