Tahoon Butter with dried Tahoon flakes

Source: Franck Pontais

Compound butter packing a strong punch of umami!


  • 250g unsalted butter 
  • 3 punnets Tahoon® Cress
  • 175ml grapeseed oil
  • Good pinch of Maldon salt


  • Ensure butter is at room temperature. 
  • Using a high-speed blender, blend the Tahoon® Cress with the oil for about 1 minute or until the container of the machine becomes warm. You must create an emulsion - Strain through a coffee filter.
  • Leave to pass gently until you are left with just pulp in the filter. Retain the oil for dressing other dishes or for cooking with. 
  • Take ¾ of the Tahoon Pulp and whisk gently into the softened butter. Keep in the fridge until set.
  • For the Tahoon flakes. Wrap a dehydrator tray with clingfilm. Spread the remaining pulp evenly on to the tray and dry for a minimum of 3 hours at 55°C.

Recipe: Franck Pontais
Source: Staff Canteen

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