Tarragon is a native herb of central Asia and was brought to Spain by the Moors. It has been an important ingredient to French cooking since the 16th century.—Taste of Home Test Kitchen, Greendale, Wisconsin
- 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
Reviews for Lemon Tarragon Butter
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 23, 2015
"Very good on homemade yeast rolls!"