Tarragon butter is fragrant and mild, so it's easy to make! It goes especially well with chicken but can be used for just about anything.
Fresh tarragon is not always easy to find, so I use dried tarragon dipped in a little lemon juice. If you can get fresh tarragon, skip the soaking step and add two tablespoons of leaves to the processor instead of the dried leaves.
Tarragon butter is very light and delicious. It adds a wonderful touch of anise to your meal. This butter goes well with steak, and it's also delicious on top of eggs! Toast with some butter, a soft-boiled egg, and a dash of tarragon and lemon oil. NOM NOM!!!
Ingredients needed for preparation:
- 1/2 cup softened butter
- 1/4 cup fresh tarragon leaves, chopped
- 1/8 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- Grounded Black lack pepper
- 1 teaspoon sea salt
Prep Time: 15 mins + Chilling
Method
Step 1: Chop fresh tarragon leaves, lemon zest and juice.
Step 2: Cut the butter into 6-8 pieces and place in a bowl. Mash with a fork or a spoon until smooth.
Step 3: Gradually add the tarragon, lemon zest, juice, salt and pepper to the oil and knead thoroughly with a fork to thoroughly incorporate each addition into the oil.
Step 4: Once all ingredients are mixed well, transfer the tarragon oil to an airtight container or wrap it in a plastic bag and store in the refrigerator for up to 1 week.
Eating and using tarragon
Tarragon can be used in cooking or with roasts, chicken or vegetables. You can spread it on delicatessen products or use it in place of butter or herbs in recipes.
Lemon Tarragon Butter is a traditional sauce for chicken but can be used in other dishes as well. Lemon juice is the perfect accompaniment for tarragon in this recipe, as it reduces the tartness of the tarragon.
How to Store Tarragon Butter
Store tarragon oil in the refrigerator for up to a week or in the refrigerator for up to 3 months. There are many other storage ideas, here's a Shake fun idea to try:
- Roll Turn it like a Roll and store on waxed paper. You can cut coin-shaped pieces as needed.
- Put the butter on two sheets of parchment paper and roll out to about 1/2 inch. Keep it in freezer. Once frozen, you can use a cookie cutter to cut the butter into shapes you will serve.
- Fill ice trays and store them in the refrigerator.
Also Read: Delicious Red Velvet Cake recipe
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