5 from 1 vote

This Tarragon and Lemon Butter is beautifully light and fragrant. It adds a wonderful hint of anise to your meal.

Fresh tarragon isn't always easy to find so I use dried tarragon that I soak in a little lemon juice. If you can get fresh tarragon then skip the soaking step and add two tablespoons of the leaves to the processor instead of the dried leaves.

This butter is perfect with a steak, but also totally delicious used as a topping for eggs! Some brioche toast, a softly poached egg and a pat of tarragon and lemon butter. YUM!!!!

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Tarragon and Lemon Butter

Claire | Sprinkle and Sprouts

This Tarragon and Lemon Butter is beautifully light and fragrant. It adds a wonderful hint of anise to your meal. Perfect for meat or fish.

5 from 1 vote

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Prep Time 5

Total Time 5

Course flavorings

Servings

Calories 87 kcal

Ingredients

2 teaspoon lemon juice
1 tablespoon dried tarragon
1 shallot
good grind black pepper
½ cup butter salted

Instructions

Start by soaking the dried tarragon in the lemon juice.
1 tablespoon dried tarragon
2 teaspoon lemon juice
Place the shallot in the food processor and give it a good blitz.
1 shallot
Use a spatula to push the sides down and then add the remaining ingredients.
good grind black pepper
½ cup butter
Pulse blitz until you have a well combined butter.
Lay a large strip of cling film out on the bench , spoon the butter into a rough log onto the long edge of the cling film. (It will take up the centre 3rd of the the cling film. Carefully roll the cling film around the butter, then pinch the ends together and keep rolling it tight until you have a nice tight log.
Tie a quick knot in the ends of the cling film and store it in the fridge.

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Nutrition

Calories: 87kcalCarbohydrates: 1gProtein: 0.3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 25mgSodium: 75mgPotassium: 34mgFiber: 0.1gSugar: 0.2gVitamin A: 318IUVitamin C: 1mgCalcium: 12mgIron: 0.3mg

Nutrition is per serving

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Comments

Tracy says

February 02, 2020 at 8:14 pm

How long do these last when kept refrigerated please?

- Claire McEwen says
  
  February 03, 2020 at 4:36 am
  
  Hi Tracy, they will last a week in the fridge or they freeze really well also.
  Hope that helps 🙂
  
Deb Maybury says

November 11, 2016 at 12:33 pm

Tried making the Tarrogan and lemon butter! Easy to make as method easy to follow. Taste great on a steak!

- Claire McEwen says
  
  November 20, 2016 at 9:31 pm
  
  Hope you enjoyed it.
  
  If you want another butter to try I recommend the moroccan spiced butter. I think that might be my favourite 🙂