The Boozy "Gin Butter" That Will Transform Your Seafood

Ingredients

• 100 g Unsalted Butter (minimum 35% fat, softened at room temperature)
• 200 ml Heavy Cream (35% fat or higher, for making butter from scratch (optional))
• 1 tbsp Fresh Tarragon Leaves (Leaves only, finely chopped)
• 0.25 tsp Coriander Seeds (lightly toasted, then ground)
• 0.25 tsp Juniper Berries (crushed)
• 0.25 tsp Red Pepper Flakes (adjust to heat preference)
• 0.25 tsp Salt (fine sea salt)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tsp Lime Zest (finely grated, from fresh lime)
• 1 tsp Gin (high‑quality London dry gin; can increase up to 1 tbsp but risk of grainy texture)

Instructions

1. Prepare Tarragon

   Strip the leaves from the tarragon stems, discard the woody stems, and finely chop the leaves until they are almost paste‑like.

   Time: PT2M

2. Grind Spices

   Measure coriander seeds, juniper berries, and red pepper flakes (about ¼ tsp each). Toast the coriander and juniper briefly, then grind all three spices together in a mortar and pestle until fine.

   Time: PT2M

3. Zest the Lime

   Using a microplane or fine zester, grate the lime peel to obtain about 1 tsp of zest, avoiding the white pith.

   Time: PT1M

4. Whip Cream to Soft Peaks

   Pour 200 ml heavy cream into the mixing bowl. Attach the whisk to the stand mixer and whisk on medium‑high speed until soft peaks form (about 2 minutes).

   Time: PT2M

5. Over‑Whip to Separate Butter

   Continue whisking on high speed. After another 3 minutes the mixture will become grainy and the liquid buttermilk will separate from the butter solids.

   Time: PT3M

6. Drain Buttermilk

   Place a fine mesh sieve over a bowl, pour the mixture through, and press the butter with a spatula to squeeze out remaining buttermilk. Discard the liquid or reserve for baking.

   Time: PT2M

7. Soften Butter

   Transfer the pressed butter to a clean bowl and let it sit at room temperature for a few minutes until it is pliable but not melted.

   Time: PT1M

8. Incorporate Flavors and Gin

   Add the chopped tarragon, ground spices, lime zest, salt, pepper, and 1 tsp gin to the softened butter. Using a spatula, fold everything together until evenly distributed. If the mixture looks grainy, continue mixing gently until smooth.

   Time: PT3M

9. Shape and Chill

   Spoon the butter onto a sheet of parchment paper, roll into a log (or shape into a disc), wrap tightly, and refrigerate for at least 24 hours to allow the flavors to meld.

   Time: PT1M

10. Serve as a Sauce

    When ready to use, cut a slice of the chilled gin butter and melt it gently in a small saucepan over low heat (or directly over a hot pan) until just liquid. Drizzle over grilled prawns, seared fish fillet, or steamed vegetables.

    Time: PT5M

    Temperature: low heat

Nutrition Facts

Calories

720

Protein

0.5 g

Carbohydrates

0 g

Fat

80 g

Fiber

0 g

Ingredient Substitutions

• Instead of Unsalted Butter: European-style butter
• Instead of Heavy Cream: full‑fat whipping cream
• Instead of Fresh Tarragon Leaves: fresh thyme, fresh dill
• Instead of Coriander Seeds: ground coriander
• Instead of Juniper Berries: allspice, bay leaf
• Instead of Red Pepper Flakes: cayenne pepper
• Instead of Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Lime Zest: lemon zest
• Instead of Gin: dry vermouth (less aromatic)

Equipment Needed

• Stand Mixer
• Whisk Attachment
• Mixing Bowl
• Fine Mesh Sieve
• Spatula
• Small Saucepan (optional)
• Zester (optional)
• Chef's Knife
• Cutting Board
• Mortar and Pestle (optional)

Critical Steps — Do Not Skip

• Over‑whipping the cream until butter separates (step 5).
• Thoroughly draining the buttermilk to avoid a watery butter (step 6).
• Gradually incorporating gin to prevent the butter from becoming grainy or breaking (step 8).

Chef Tips from the Video

• Use a high‑quality botanical gin; its juniper notes complement the tarragon and juniper berries in the butter.
• Toast coriander seeds and juniper berries lightly to unlock deeper flavor before grinding.
• For a decorative presentation, roll the butter log in crushed sea salt or finely chopped herbs before chilling.

Troubleshooting

Storage

Refrigerator: Store wrapped in parchment or airtight container for up to 2 weeks.

Freezer: Freeze in a sealed bag for up to 3 months; thaw in refrigerator before use.

Room temperature: Not recommended; butter will soften and lose flavor quickly.

Make-Ahead Tips

• The butter can be made up to 3 days ahead; just keep it refrigerated.
• Reserve the buttermilk for baking pancakes, scones, or biscuits.
• If you need a softer spread, let the butter sit at room temperature for 10‑15 minutes before serving.

Frequently Asked Questions