Marinades, Sauces, Rubs & Salsas
Tarragon Butter
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Tarragon Butter
Recipe Notes
- Yield: Makes about 1/2 cup
Ingredients
- 3 tablespoons finely chopped fresh tarragon leaves or other fresh herb (or, for a twist, Cilantro, plus 1 tablespoon chopped canned chipotle peppers)
- 1/2 teaspoon finely grated lemon zest, plus a few drops of fresh lemon juice
- 1/2 teaspoon black pepper
- 8 tablespoons (1 stick) salted butter, at room temperature
Recipe Steps
Step 1: Place the tarragon, lemon zest and juice, pepper, and butter in a small mixing bowl and beat with a wooden spoon until light and fluffy. Alternatively, do the beating in a mixer.
Step 2: Lay a 12-inch-square piece of waxed paper or plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll it up into a cylinder, twisting the ends to compact the butter. Chill the butter in the refrigerator or freezer until firm.
Step 3: The flavored butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer. To use, unwrap the roll and cut crosswise into 1/2-inch slices.
