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.
1 serving (2 tablespoons) equals 204 calories, 23 g fat (14 g saturated fat), 61 mg cholesterol, 232 mg sodium, trace carbohydrate, trace fiber, trace protein.
Reviews for Lemon Tarragon Butter
"Very good on homemade yeast rolls!"