homemade gin butter
This compound butters deserve a permanent place in your repertoire
If you've ever had a perfectly grilled piece of fish or a seared scallop sit under a thin slice of slowly melting flavoured butter, you'll know exactly why compound butters deserve a permanent place in your repertoire. They take minutes to make, keep well in the fridge, and quietly do the work of a sauce without any of the fuss.
The botanical character of the gin in this recipe (juniper, coriander, star anise) pairs beautifully with the aniseed notes of fresh tarragon, and the whole thing comes alive the moment it hits something hot off the grill. It works with fish fillets, seared scallops, grilled prawns, and honestly, a few small boiled potatoes rolled in it wouldn't go amiss either.
One more thing: if you want to take this a step further, you can make the butter itself from scratch using heavy cream (watch the video recipe on our Youtube channel). It sounds like a project, but it really isn't - a stand mixer does most of the work, and the result is a pure, fresh-tasting butter that makes the whole recipe feel even more worthwhile.
We use a local gin from Neart Tide Distillery. The Reg - a bold blend of cassia, star anise and angelica https://nearttidedistillery.com
INGREDIENTS
Serves: 4
· 100 g (3½ oz) good-quality unsalted butter, minimum 35% fat
· 1 or 2 tbsp fresh tarragon leaves, finely chopped
· ¼ tsp coriander seeds
· ¼ tsp mixed or black peppercorns
· ¼ tsp juniper berries
· ½ tsp flaky salt
· A tsp worth of lime Zest
· 1 tbsp (15 ml) gin
MISE EN PLACE
Remove the butter from the fridge and allow it to soften completely at room temperature. The butter is ready when you can press it flat with the back of a spoon without any resistance, and when a whisk pulled through it turns it immediately creamy.
Strip the tarragon leaves from their stems and chop finely. In a mortar and pestle, combine the coriander seeds, peppercorns and juniper berries and grind until you have a coarse, fragrant powder - not too fine, just enough to release the oils and break up the skins.
Method
In a small bowl, combine the softened butter with the tarragon, ground spices, salt and lime zest. Use a spatula to mix everything together until evenly distributed. Now add the gin a little at a time, working it into the butter gently. Add a little, mix, add a little more. One tablespoon is the right amount; going beyond this risks losing the structure of the butter.
Once combined, taste and adjust the seasoning if needed. Spoon the butter into a log shape onto a sheet of cling film, roll it tightly, and twist the ends to seal. Refrigerate for at least 24 hours before using. This resting time is not optional because the gin needs time to infuse through the butter and the flavours to settle. The difference between a freshly made gin butter and one that has rested overnight is quite remarkable.
To serve, cut thin slices and lay them over grilled fish, seared scallops or prawns straight from the pan, allowing the butter to melt gently over the heat of the dish. Alternatively, for a more generous finish, place the butter in a small saucepan over very low heat and allow it to melt slowly (do not cook it) then spoon it over the fish or seafood as a sauce. The gin makes it quite liquid when melted, which is ideal for drizzling.