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.—Michelle Clair, Seattle, Washington
Recommended: 84 Lemon Recipes from Tart to Sweet
VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup butter, softened
- 1/4 cup fresh tarragon leaves, finely chopped
- 1/8 teaspoon lemon juice
- Dash salt
- Dash pepper
- Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months. Yield: 1/2 cup.
Originally published as Tarragon Butter in Birds & Blooms August/September 1995, p55
Reviews forLemon Tarragon Butter
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Reviewed Mar. 23, 2015
"Very good on homemade yeast rolls!"