- 1/2 cup butter, softened
- 1/4 cup fresh tarragon leaves, chopped
- 1/8 teaspoon lemon juice
- Dash salt and pepper
- In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers. Yield: 1/2 cup.
Originally published as Tarragon Butter in Simple & Delicious September/October 2006, p59
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