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Tarragon Butter

Tarragon Butter

  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
Ella

Ella

I use this instead of a sauce for roast beef and steaks. It can be made ahead of time, so prep can be cut at dinner time. It will last for several days in the refrigerator.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a small bowl, cream butter with an electric mixer. Mix in lemon juice, tarragon, black pepper, and shallot. Season to taste with salt. Chill for at least 1 hour.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Gourmet Booge
8

Gourmet Booge

11/14/2003

Guests loved this butter served with a crusty garlic bread. I thought the shallots might make it too chuncky but chunky was good. Great recipe!

JDVMD
7

JDVMD

9/23/2006

I agree with the previous reviewer that this is like a Bernaise sauce. Very nice, put on a grilled filet mignon.

A Boyd
6

A Boyd

2/14/2011

Great easy recipe! I used fresh tarragon and as I didn't have any unsalted butter on hand, just used salted butter and omitted adding any salt. I stole an idea from another recipe by arranging on a 12" piece of plastic wrap, leaving 3" at either end and rolling before refrigerating. This way made it easy to cut into nice size 'pats' for serving on top of the steak. I will use this recipe again and again!

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