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
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 wrap. 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!"