Tarragon butter

Tarragon is one of the most loved herbs in French cuisine. The tarragon infuses the butter with a subtle aniseed flavour. 

Tarragon butter

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fresh tarragon



salt and pepper

Preparation method

  • Allow the butter to come up to room temperature.
  • Beat the butter in a planetary mixer until white.
  • Blanch the tarragon briefly in boiling water and then cool immediately in ice water.
  • Place the tarragon between two tea towels to dry well.
  • Finely chop the tarragon and mix through the butter.
  • Push the tarragon butter through a fine-meshed sieve and season to taste with a little salt and pepper. 

Serving suggestions

  • As a flavour enhancer in potato and vegetable purée.
  • As a flavour enhancer in vegetable dishes.
  • As a garnish or sauce on pan-fried meat or fish.

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