Lemon Tarragon Butter Recipe
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
- 1/2 cup butter, softened
- 1/4 cup fresh tarragon leaves, finely chopped
- 1/8 teaspoon lemon juice
- Dash salt
- Dash pepper
- 1. 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.
1 tablespoon: 103 calories, 12g fat (7g saturated fat), 31mg cholesterol, 110mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.
Reviews for Lemon Tarragon Butter
Reviewed Mar. 23, 2015
"Very good on homemade yeast rolls!"
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