Finely chop a 20g pack of tarragon. Put in a bowl with 125g of softened unsalted butter. Add half a teaspoon of Dijon mustard and the zest of one unwaxed lemon 🍋 and a quarter teaspoon of salt, plus some freshly ground black pepper. Use a fork to mash everything together. Baste chicken breasts or pork chops with this butter just before serving or toss through steamed new potatoes.
It takes its name from the Swiss restaurant where it originated. Finely chop half a bag of flat leaf parsley. Chop a few chives. In a medium bowl combine with 125g of softened unsalted butter. Add 1 crushed clove of garlic and 1/2 a teaspoon of paprika, as well as 1 teaspoon of Worcestershire sauce. 25g of grated Parmigiano Reggiano and a quarter teaspoon of salt. Use a fork to mash all the ingredients together. Wrap in greaseproof paper and make it into a cylinder shape. Serve slices on top of steak.
