Gastronomixs

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

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 2,700 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.

Previous page