- 1/2 cup butter, softened
- 1/4 cup minced fresh tarragon
- 1/8 teaspoon lemon juice
- Dash salt and pepper
- In a small bowl, beat all ingredients with a fork or whisk until well blended. Shape into a log; wrap in plastic wrap. Refrigerate for a week or freeze for several months. Slice and use on fish, poultry, vegetables, pasta and bread. Yield: 1/2 cup.
Originally published as Tarragon Butter in Birds & Blooms August/September 1995, p55
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