Dijon-Tarragon Compound Butter

• 2-1/2 qt. Salted butter, softened
• 1-1/4 cups GREY POUPON Country Dijon Mustard
• 1/3 cup dried tarragon leaves
• 1/3 cup Coarse ground black pepper

1. Beat all ingredients with electric mixer on high speed until well blended and fluffy.
2. Spread 1/5 of the butter mixture into 24x2-inch bar on full sheet of parchment paper.
3. (Or, use all of the butter mixture for trial recipe.)
4. Roll up tightly, starting at long end, shaping into 24-inch log.
5. Wrap tightly in plastic wrap.
6. Repeat with remaining butter mixture.
7. Refrigerate at least 1 hour or until firm.
8. Cut into 1/4-inch-thick slices.
9. Serve on top of grilled meats or hot cooked vegetables.

butter, poupon, tarragon, ground black pepper

Taken from www.kraftrecipes.com/recipes/-1852.aspx (may not work)