Ingredients
Scale
- 1# butter
- 2 shallot, minced
- 3 garlic cloves, minced
- 1 tbsp dijon
- 6 anchovy fillets
- 2 tsp paprika
- 2 tsp curry powder
- 1 bunch tarragon, chopped
- 1 bunch parsley, chopped
- Worcestershire sauce
- lemon zest and juice
Directions
- Pull the pound of butter to room temperature. Mince the shallot and garlic. Chop the tarragon and parsley.
- For best results, toast the curry powder in a pan until fragrant to bring out the flavor.
- Place everything in the robot coupe except for the fresh herbs. Pulse until combined.
- Add the herbs and pulse again.
- Roll the butter.
- The butter will last about 3 weeks in the fridge and up to 6 months in the freezer if wrapped well.