• Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks
|

Brown butter with pink grapefruit and tarragon

by GBC Kitchen
  1. Brown butter with pink grapefruit and tarragon
Item 1 of 1
★ ★ ★ ★ ★
5.00

This compound brown butter (or flavoured butter) with pink grapefruit and tarragon recipe brightens up almost any dish and is effortlessly simple to make. Try melting it into a dressing for a warm roast vegetable salad, or use it to baste a fillet of fish.

First published in 2018
discover more:
Related Recipes
Not feeling this? See related recipes.

Ingredients

Metric

Imperial

SAVE RECIPE

Method

1
Place a pan over a medium heat and add the butter. Cook until completely melted, nutty brown and caramelised
2
Remove from the heat and leave to cool to room temperature, stirring occasionally to distribute the caramelised solids
3
While the butter is cooling, segment the grapefruit. Using a small serrated knife, slice the peel and pith away from the flesh, then carefully slice the segments out of their skins
4
Place the segments into the cooling butter along with a pinch of flaky sea salt. Leave for 5 minutes with the occasional gentle stir – the pearls within each grapefruit segment will begin to separate
5
Add the chopped tarragon once the butter is completely cold (if it's warm it will discolour)
6
Chill the butter until it it becomes solid and mould into a log shape
7
Wipe a work surface with a damp cloth and place a smooth sheet of clingfilm on top of it. Wipe the clingfilm with the cloth to smooth out any creases, then place another sheet of clingfilm on top and wipe again. Put the log of butter in the centre of the cling film, then tightly wrap it up with a knot at each end
8
Store the compound butter in the freezer. When ready to use, remove from the freezer for 10 minutes or so, slice off the amount of butter you require, then return to the freezer
First published in 2018
GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more

NAVIGATE

FOLLOW

SITES

© Great British Chefs 2024