Place the herbs, mustard, sherry, soy sauce, shallots, lemon juice, and Cognac or brandy in a food processor or blender. Process very well.
Using a mixer, whip the softened butter until fluffy. Add the processed herb mixture and whip again.
Using a rubber spatula, fold in the caviar. Season with salt and pepper.
Spread the caviar herb butter on a baking sheet lined with parchment or wax paper and place in the freezer until hard.
Remove from the freezer and peel off the parchment paper.
Cut into 2- to 3-inch squares, place in an airtight container (or freezer bag) and keep in the refrigerator or freezer. The butter will keep in the refrigerator for 1 week and for 1 month in the freezer.
Prior to serving, remove 1 (or more) caviar herb butter square(s) from the refrigerator or freezer. Let it warm slightly. Place a dollop directly on the food. It is a great accompaniment on top of grilled tuna, salmon, sturgeon, snapper or even a piece of beef tenderloin.
1 tsp. Dijon mustard
1 Tbsp. sherry
1 tsp. low-sodium soy sauce
1 tsp. chopped shallots or onion
1 Tbsp. lemon juice
1 tsp. Cognac or brandy
12 oz. unsalted butter, softened
2 oz. fresh caviar
Sea salt and ground black pepper to taste
This article appears in Dec 1-31, 2007.