Tarragon butter
Tarragon is one of the most loved herbs in French cuisine. The tarragon infuses the butter with a subtle aniseed flavour.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,600 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
250 |
g |
butter |
|
50 |
g |
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.