Tarragon Butter

Tarragon Butter

6 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
Ella
Recipe by  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

Adjust Servings

Original recipe yields 0.5 cup

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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.

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Reviews (6)

Rate This Recipe
Gourmet Booge
8

Gourmet Booge

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

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

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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 107 cal
  • 5%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 1 g
  • < 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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