Lemon Tarragon Butter Recipe
- 1/2 cup butter, softened
- 1/4 cup minced fresh tarragon
- 1/8 teaspoon lemon juice
- Dash salt and pepper
- 1. 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.
2 tablespoon: 204 calories, 23g fat (14g saturated fat), 61mg cholesterol, 232mg sodium, trace carbohydrate (trace sugars, trace fiber), trace protein
Reviews for Lemon Tarragon Butter
"Very good on homemade yeast rolls!"