Tarragon butter

Tarragon butter
  • 4 servings
  • 0:05 Preparation
  • 0:15 Cooking
  • 0:20 Total Time


Add all
  • 4 oz
    (120 g)

    salted butter at room temperature

  • 2 Tbsp.
    (30 mL)

    chopped fresh tarragon

  • 1

    shallot, minced

  • 1 tsp.
    (5 mL)

    fresh squeezed lemon juice

  • Salt and freshly ground pepper


In a bowl, combine all ingredients. Spread mixture on a sheet of parchment paper or plastic wrap. Wrap butter into a long roll and seal airtight. Refrigerate or freeze until needed. Put a pat of tarragon butter on individual pieces of cooked fish or brush butter on fish and seafood during cooking.

Source: Metro