- 1 cup butter, softened
- 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
- 2 tablespoons minced fresh parsley
- 1 teaspoon minced chives
- 1 garlic clove, minced
- Dash pepper
- In a large bowl, combine all the ingredients. Store in the refrigerator. Yield: 1 cup.
Originally published as Tarragon Butter in Taste of Home April/May 1995, p41
Reviews for 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